Salsicce al latte. It’s easy as drinking a glass of wine or milk, here we have both, thus it’s super easy. It is a recipe that comes from the Veneto region, North of Italy, the sausage usually used is Luganega, a pork sausage rolled in a spiral-shape or long. The wine used is usually red wine as for the base for the sauce, milk will join it to complete it.
These sausages are traditionally served along with Polenta.
Serves 2, Preparation 5 mins, Cooking 45 mins
- 4 pork sausages
- 3 tablespoons of white flour, sieved
- Whole milk at room temeprature, 1 glass
- Red or white wine – not sparkling wine, 1 glass
- Extra Virgin Olive Oil, 1 spoon
- Salt, a pinch
- Optional: a sprig of rosemary and a clove of garlic
Tips: You can also peel and then crumble or chop sausages into rounds.
If you leave them whole, pierce them with a fork so that it releases its fat and the wine cooks them well inside.
In a non-stick pan, heat a tbsp of Evoo (add garlic and Rosemary as option), add sausages and cook them until tender-crisp from 5 to 10 mins, without lid, let them vent. Remove both garlic and rosemary.
Add wine, cover with the lid and cook over medium-low heat for about 30 mins.
Take off the lid and let all the remaining wine evaporate. In the pan you’ll have only melted fat and a brownish bottomed cooking liquid.
Remove the sausages from the pan, set them aside for few mins, meanwhile add sifted flour to the cooking liquid, stir vigorously with a wooden spoon until well mixed and avoid lumps. Cook for a few minutes, stirring well.
Tips: If there are flour lumps (it happens) no panic: just pass the sauce with a thick sieve and put it back in the pan.
Add milk, a pinch of salt and cook over medium heat until boiling, the sauce will start to thicken.
Only when it thickens, immediately add the sausages that you had previously set aside. Cover again with the lid. Lower the heat and cook for 5 mins, sprinkle the sausages with the sauce. Ready.