Luganega Trentina in Umido
Luganega Trentina in umido is coiled fresh pork sausage gently braised with sweet onions and red wine, served hot over soft yellow polenta as a classic Trentino farmhouse supper.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Wide heavy skillet with lid
- •Wooden spoon
- •Chef knife
- •Heavy saucepan for polenta
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 30 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 620 kcal
Instructions
- 1
Prick the luganega sausage lightly with a cocktail stick to prevent the casing from bursting.
- 2
Heat the olive oil and butter in a wide skillet over medium heat.
- 3
Add the sausage coil and brown gently for 3 minutes on each side.
- 4
Transfer the sausage to a warm plate and set aside.
- 5
Add the sliced onions and bay leaf to the pan drippings.
- 6
Cook gently for 10 minutes until the onions collapse, soften and turn translucent.
- 7
Stir in the tomato paste and cook for 1 minute to remove raw acidity.
- 8
Return the sausage to the pan and pour in the red wine.
- 9
Simmer for 3 minutes until the alcohol smell dissipates.
- 10
Add the warm broth, cover, and simmer over low heat for 30 minutes.
- 11
Cook the polenta in salted boiling water, stirring constantly until thick and smooth.
- 12
Cut the sausage into pieces and serve over hot polenta with generous pan sauce.
Chef's tips
Prick the skin gently rather than cutting into the meat so the sausage retains its moisture. If the sauce reduces too quickly while simmering, add a small ladle of hot water or broth.
Ingredient substitutions
- fresh luganega Trentina sausage → coarse-ground sweet Italian pork sausages
- dry Trentino red wine → dry Trentino white wine, such as Nosiola or Pinot Bianco
- Storo polenta flour → coarse bramata yellow cornmeal
Storage
Store leftover sausage and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in a covered skillet over low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Boiling the sausage vigorously, which toughens the meat and splits the casing.
- •Rushing the onion base, which leaves the gravy harsh rather than naturally sweet.
- •Letting the polenta go cold before serving, making it too stiff to absorb the rich sauce.
Serving suggestions
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