La Spiga Pasta & Provisions: Salsiccia con Funghi

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol, while water is the most economical option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free, while pecorino is typically less expensive.

Defrost the sausages safely if they were previously frozen.

Preheat the oven to 350 degrees or prepare to use the microwave.

Trim a very fine portion of the skin off the Fontina cheese.

Warm up a sauté pan and drizzle a small amount of extra virgin olive oil in the bottom, rubbing it around the pan.

Add the sausages to the pan and brown them on all sides, pricking the skins to release pressure.

Cook the sausages slowly over medium heat, flipping them occasionally.

Cover the sausages and reduce the heat to low, checking and turning them often to ensure even cooking.

Test the sausages for doneness using a thermometer; they should read 155 degrees in the center.

Remove the sausages from the pan, draining off excess oil while keeping the brown bits.

Turn the pan back on and deglaze with the mushroom sauce, heating it through.

Add the sausages back to the sauce to absorb the flavors, adding a splash of water if needed to keep it hydrated.

Optionally, add about a tablespoon of butter to the sauce to make it creamier, stirring to prevent separation.

Roll the sausages around in the sauce to coat them well.

Plate the dish by placing the polenta on one side of the plate and the Fontina on the other.

Add the sausages alongside and pour the mushroom sauce over the top.

Garnish with rosemary or parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens