Polenta with Luganighe sausages

Polenta with Luganighe sausages

Total: 1 hr | Active: 1 hr
Nutritional value / people: 1046 kcal
, Fat: 74 g
, Carbohydrate: 51 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Polenta

1 ¼litres vegetable bouillon
2sprigs rosemary
250g coarsely ground polenta (Bramata)
80g grated Parmesan
2tbsp butter
salt and pepper to taste

Luganighe sausages

4 Luganighe sausages (approx. 600 g)
oil for frying
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How it's done

Polenta

Bring the stock to the boil with the rosemary. Stir in the polenta, reduce the heat, simmer over a very low heat for approx. 50 mins., stirring occasionally, to form a thick paste. Stir in the Parmesan and butter, season.

Luganighe sausages

Heat the oil in a frying pan, fry the sausages on a medium heat for approx. 8 mins. on each side and serve on the polenta.

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