Traditional Italian Sausage from Fondi (Lazio Region)
Ingredients:
10kg mixed pork meat with around 10% of fat (from your butcher)
200gr good quality cooking sea salt
50gr hot chilli flakes (or according to taste)
50gr sweet paprika
50gr roasted coriander seeds (or according to taste) roughly crushed White wine
Natural skins
Method:
Chop the meat with a knife into very small pieces, put it in a large container, add the salt and spices, and mix well.
Leave to rest in a cool place overnight.
The following day, cook a little bit of the mixture in a frying pan to taste and adjust for flavour if needed.
Add the wine to have the right consistency of the mixture and start filling the skins with the special machine. Then prickle the filled skins with a needle to prevent air pockets. This sausage can be eaten fresh by cooking it, or you can dry it by hanging it in a cool, well-ventilated room for 3-4 weeks depending on the weather conditions.
Fettuccine with pork ragout
Ingredients for four people:
480gr of fresh fettuccine
500gr of pork meat and meat bones 1Kg of peeled and chopped tomato 1⁄2 onion chopped
1 celery stick chopped
1 carrot roughly cut
1cup of red wine
2-3 bay leaves
Extra virgin olive oil Salt and pepper Parmesan cheese grated
Method
For the sauce:
Place the chopped onion in a saucepan, with the celery and carrot with 4 tbsp. of extra virgin olive oil and gently fry for about 2 minutes or until the onion is translucent; add the pork meat, bones and salt to taste. Leave to brown the meat then add the wine and leave to reduce. Add the tomatoes and some water if needed, and add the bay leaves. Leave to cook for at least 2 hours on low heat.
Cook the fettuccine in a large pot with boiling salted water then drain the pasta and mix with the sauce, serve immediately with some fresh ground pepper and parmesan cheese.
Polenta with pork sausage mixture
Ingredients:
300gr polenta flour 1lt milk
1lt water
Salt
1kg pork sausage mixture 1cup dry white wine Extra virgin olive oil Grated parmesan cheese
Method:
Put the milk and water in a large pot with salt to taste, bring it to nearly boiling point and gradually add the polenta flour, stirring continuously until well mixed to avoid the lumps forming. Keep occasionally stirring until cooked, approx. 1 hour.
For the sauce:
Heat some extra virgin olive oil in a large fry pan, add the sausage mixture and leave to cook for about 10-15 until well browned, add the white wine and leave to reduce.
When the polenta is cooked, spread it roughly on a large wooden board and cover it with the hot sauce and parmesan cheese. Serve immediately.