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Polenta and Trentino sausage

Polenta and Trentino sausage

    500 g wholewheat flour
    200 g white onions
    1 clove of garlic
    A few celery stalks
    400 g ripe tomatoes
    600 g small Trentino sausages 
    Olive oil
    a few leaves of basil

Make polenta with 2 l of water and salt to taste.

Cook for 45 minutes.

In the meantime, sauté onion, celery, garlic and diced tomatoes for about 10 min. Remove the casing from the sausages and add to the sauce, cook at low heat for 15 min. Salt to taste and add some basil just before completely cooked.

Pour the polenta on a wooden board, make a well in the centre, pour in the sauce and serve piping hot.


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