Pork sausage in Milk sauce is a dish typical of Veneto and Friuli Venezia Giulia regions in northeastern Italy, easy to prepare and a must-have for a winter’s evening.
Red wine is also used to make sweets such as red-wine-rustic-biscuit
Serves 2, Preparation 5 mins, Cooking 45 mins
- 4 Italian pork sausages
- 3 tablespoons of white flour, sifted
- 1 glass of whole milk at room temperature
- 1 glass of full-bodied red wine at room temp.
- 1 tablespoon of extra virgin olive oil (EVOO)
- pinch of salt
- sprig of rosemary and clove of garlic, both optional
Heat the EVOO in a non-stick pan and add the rosemary and garlic if you are using them. Cook the sausages on a steady heat, turning every so often so that they take on an even colour and the outsides begin to crisp up. Five to ten minutes should be plenty. If you have used the optional ingredients, remove them at the end of this stage.
Tip You can cut through the sausage skin and scoop out the filling or slice the sausages, which will then cook more quickly. If leaving whole, prick them with a fork as this releases the fat allows the wine into the filling.
Add red wine, cover and cook on a medium-low heat for 30 minutes. Then take the lid off. You should be left with an unctuous cooking liquid, reddy-brown and fatty.
Remove the sausages and set to one side. Add the sifted flour to the cooking liquid and stir vigorously with a wooden spoon for a few minutes while the flour cooks.
Tip Don’t panic if the flour goes lumpy – it does happen. Just pass it through a sieve and carry on.
Add the milk and salt to the sauce and stir over a medium heat until the sauce thickens.
Now return the sausages to the pan, cover, lower the heat and cook for five more minutes.
Serve immediately with a spoonful or two of the sauce over the sausages.