Mazzafegato alla Griglia

Mazzafegato alla Griglia

Recipes with Mazzafegato

The simplest and oldest way to cook mazzafegato. Whole links go over hot embers until the casing blisters and the liver fat renders into the coals, sending up smoke. Served with nothing more than bread and a squeeze of lemon. This is mattanza food, eaten standing around the fire on the day the pig is killed.

Prep Time

5 min

Cook Time

15 min

Servings

4

Difficulty

Easy

Ingredients

  • 8 mazzafegato sausages (dolce or piccante)
  • 1 lemon, quartered
  • Crusty bread for serving
  • Extra virgin olive oil

Steps

1

Build a charcoal fire and let it burn down to glowing embers with no open flame. Alternatively, heat a grill to medium-high.

2

Place the mazzafegato links on the grill grate. Do not prick the casings. Cook for 6 to 8 minutes per side, turning once, until the casing is crisp and charred in spots.

3

Remove from the grill. Drizzle with olive oil and serve with lemon wedges and torn bread.

Tips

The fire matters more than anything else. Embers, not flames. If the fat drips and flares up, move the sausages to a cooler spot. Liver cooks fast and turns bitter if charred too hard.