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The proportions depend on how much you're making, this
sausage was around 1.5 kg. and as gave a 'tasting serve' for
25 people. For a meal it would serve 10. The mince proportions
were lamb 1kg to .5kg of veal .
The frying pan only needed a splash of olive oil as the fat eventually comes
from the sausage. Nigel added some ripe grapes, and sprigs
of rosemary,
and as the sausage was part cooked, a generous slosh of some red wine ( d'Arry's
of course). This created a lot of pan juices that when the
sausage was cooked, he transferred to a saucepan and reduced
it further to add as jus to the plate with the polenta.
Polenta with parmesan and spices.
Nigel's polenta is made in the
standard manner
(stirring often) but this is very buttery, adding a cup of cubed butter, a
teaspoon of paprika, grated nutmeg and that's just some
of the fresh parmesan being added at left. There was a lot of parmesan.
A generous wooden spoonful for each plate, the sausage piece placed on top, and
the reduced jus poured over.
We've made a short video of the sausage making, cooking and polenta, it will be
in our mmMultimedia section soon.
Do-it-yourself Sausage Making >
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