Directions
- 1Cut the sausage into 5 cm pieces.
- 2Lightly coat the sausage pieces in flour, removing any excess.
- 3Brown the sausage in olive oil until golden.
- 4Remove the sausage from the pot and set aside.
- 5Add butter to the pot, followed by finely chopped celery, carrot, and onion.
- 6Sauté the vegetables until they begin to soften.
- 7Season with salt and pepper.
- 8Return the browned sausage to the pot.
- 9Pour in red wine to cover the sausage.
- 10Add sage, rosemary, and lightly crushed juniper berries.
- 11Cover and simmer on low heat for 45 minutes.
- 12Prepare polenta by adding cornmeal to boiling salted water.
- 13Cook for 30-40 minutes, stirring frequently, or according to package directions.
- 14Serve the sausage and sauce over a bed of polenta.
Ingredients
- 1 kg sausage
- q.b. flour 00
- 1 celery stalk
- 1 carrots
- 1 white onions
- 20 g butter
- q.b. extra virgin olive oil
- 1 l red wine
- q.b. sage
- q.b. rosemary
- q.b. juniper
- q.b. fine salt
- q.b. black pepper
- 250 g fioretto cornmeal
- 1 l water
- q.b. salt
Equipment
knifecutting boardplatesievebowlpotwooden spoontongs
Tips
- For a gluten-free version, add potatoes or cornstarch to the sauce.
- Any red wine you enjoy can be used, especially one from your local area.
- Adjust polenta cooking time according to package instructions.
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