1 June 2012

SAUSAGE AND PORCINI SAUCE

SAUSAGE AND PORCINI SAUCE
Comfort food at its best :-)  I believe this recipe is an adaptation from the Italian 'Pasta alla Norcia', a dish traditionally made in Umbria/Italy with Umbrian pork sausages and mushrooms or black truffle. This one's with Porcini mushrooms instead of truffles, but due to the strong taste of the porcini and sausages and the white wine, it is fantastic in flavour  and a perfect companion to fresh HOME-MADE POTATO GNOCCHI. I slightly adapted Signor Caldesi's recipe using less oil but more white wine, as I really like the flavour of white wine in food and it also cuts through the richness of the sauce. I used single cream rather than double cream and added a pinch of nutmeg to go with the earthy flavours of the dish. To better control the heat of the dish, I used half a small dried chilli,
with the seeds shaken out, that I left to fry a little at the beginning together with the onions and garlic to infuse and spice the oil. I have made this sauce several times and have used all sorts of sausages such as pork, pork/beef, and even Cippolatas - all creating a slightly different, but delicious sauce. 

Recipe adapted from: Giancarlo Caldesi: How To Make A Sausage And Porcini Sauce
Print Friendly and PDF
100ml olive oil
2 small red onions, finely diced
3 cloves garlic, peeled
1/2 small dried red chilli
500g pork sausages (or mixed pork/beef sausages, or Cippolata sausages)
100ml dry white wine
50g dried Porcini mushrooms
150ml cream
salt
black pepper
freshly grated nutmeg
SAUSAGE AND PORCINI SAUCE
Put the dried porcini into a bowl, cover with warm water and leave to soak for app. 20 min. Finely dice the onions. 
SAUSAGE AND PORCINI SAUCE
Heat 50ml oil in a large frying pan, then add the onions to the pan and fry gently. Peel the garlic, then crush with the blade of a knife and add whole to the onions. Cut the chilli in half, shake out the seeds and add one half to the oil. Leave to infuse in the oil, stirring occasionally and tasting the oil every so often to make sure it does not get too spicy. When there is enough heat from the chilli remove it from the pan.
SAUSAGE AND PORCINI SAUCESAUSAGE AND PORCINI SAUCE
Cut the skin of the sausages open lengthwise with kitchen scissors or a sharp knife, then crumble the sausages into the pan. Stir and leave to fry for a little, then add the white wine. Increase the heat until the sauce starts to bubble and the alcohol evaporates, then leave to simmer. 
SAUSAGE AND PORCINI SAUCESAUSAGE AND PORCINI SAUCE
Drain the mushrooms, catching the liquid in a jar. Roughly chop them. Heat 50ml of olive oil in another frying pan, add the mushrooms and fry gently until they start to shrink a little. Season with pepper. Add the mushrooms to the sausage sauce and stir well. 
SAUSAGE AND PORCINI SAUCESAUSAGE AND PORCINI SAUCE
Add the cream, stir and let heat through. If too dry, add some of the reserved mushroom liquid. Season with salt and pepper and a pinch of freshly grated nutmeg. 
SAUSAGE AND PORCINI SAUCESAUSAGE AND PORCINI SAUCE
Serve on HOME-MADE POTATO GNOCCHI or with pasta, sprinkled with freshly grated Pecorino Romano or Parmesan. 
SAUSAGE AND PORCINI SAUCE

_______________________________________________________



SAUSAGE AND PORCINI SAUCE



100ml olive oil
2 small red onions, finely diced
3 cloves garlic, peeled
1/2 small dried red chilli
500g pork sausages (or mixed pork/beef sausages, or Cippolata sausages)
100ml dry white wine
50g dried Porcini mushrooms
150ml cream
salt
black pepper
freshly grated nutmeg

Put the dried porcini into a bowl, cover with warm water and leave to soak for app. 20 min. Finely dice the onions. Heat 50ml oil in a large frying pan, then add the onions to the pan and fry gently. Peel the garlic, then crush with the blade of a knife and add whole to the onions. Cut the chilli in half, shake out the seeds and add one half to the oil. Leave to infuse in the oil, stirring occasionally and tasting the oil every so often to make sure it does not get too spicy. When there is enough heat from the chilli remove it from the pan. Cut the skin of the sausages open lengthwise with kitchen scissors or a sharp knife, then crumble the sausages into the pan. Stir and leave to fry for a little, then add the white wine. Increase the heat until the sauce starts to bubble and the alcohol evaporates, then leave to simmer. Drain the mushrooms, catching the liquid in a jar. Roughly chop them. Heat 50ml of olive oil in another frying pan, add the mushrooms and fry gently until they start to shrink a little. Season with pepper. Add the mushrooms to the sausage sauce and stir well. Add the cream, stir and let heat through. If too dry, add some of the reserved mushroom liquid. Season with salt and pepper and a pinch of freshly grated nutmeg. Serve on HOME-MADE POTATO GNOCCHI or with pasta, sprinkled with freshly grated Pecorino Romano or Parmesan. 
Print Friendly and PDF

No comments:

Post a Comment