I am rather a fucie eater when it comes to sausages. If I don’t know what is in it, I won’t eat it. But fear not, if you do not have the same issues as me and not prepared to make your own, you can purchase Italian Salsiccia sausages at a deli or at most high-end supermarkets. (For those in Norway, I know that Jacobs makes this sausage and is sold at Meny.
It´s really not that complicated to make. Pork, pork fat, salt, pepper, fennel seeds, pecorino cheese, dry red wine and sausage casings. Towards summer I will publish more recipes of how to make your own sausages and BBQ recipes.
Anyhoo, one of my favourite recipes for Salsiccia sausage is from Food & Travel magazine. The creamy polenta and sweet and sour onions are a perfect compliment! (I actually think that a pork chop rubbed with fennel and salt will also be a wonderful combination with the creamy polenta, onions and aubergine. I am definitely going to try this soon!)
I have adapted the recipe slightly as I felt that there was not enough sauce, you can never have enough sauce!!!
- • For the Agrodolce onions
- ¼ cup castor sugar
- 1 cup white balsamic vinegar
- ½ cup water
- ¼ cup extra virgin olive oil
- 400g small onions or shallots, peeled. (If they are big, slice them in halve)
- 3 Tbsp capers, drained if brined, rinsed if salted
- 3 Tbsp pine nuts, toasted
- 300g aubergine, cut into 1cm cubes
- small bunch flat-leaf parsley, leaves removed and roughly chopped
- salt and pepper for seasoning
- • For the polenta
- 300ml milk
- 175g instant polenta
- 50g butter, cubed
- 35g parmesan, grated
- • To serve
- 500g salsiccia (Fresh Italian pork sausage), grilled or fried
- Grill or fry your sausages until golden brown. Keep warm until you are ready to plate.
- For the agrodolce mixture, put the sugar in a small pan over a low heat and watch until the sugar caramelises. When evenly brown, take off the heat and add the balsamic vinegar. It will splatter, so be careful. Put to one side.
- Heat halve of the olive oil in a wok and add the aubergine and fry until golden on all sides. Transfer to a plate.
- Heat the rest of the olive oil and fry the onions for about 8 minutes until evenly golden and almost cooked.
- Add the agrodolce mixture and water, cover and continue to cook on a low heat until the liquid has thickened a little and the onions are cooked through.
- Fold in the aubergine, capers, pine nuts and parsley and remove from the heat. Season with salt and pepper.
- Just before you’re ready to serve, prepare the polenta.
- Heat the milk with 700ml water and a little salt in a large pan and when just starting to boil, add the polenta in a slow steady stream.
- Whisk continuously so it doesn’t go lumpy or burn on the bottom of the pan.
- Turn the heat to very low and cook, stirring, for a few minutes until the polenta comes away from the sides of the pan.
- Take off the heat and stir in the butter and parmesan.
- Spoon onto 4 plates and top with the onions. Serve with the salsiccia sausages.