Salsiccia e Patate alla Valdostana
A rustic one-pan Valdostan skillet of browned pork sausages, tender potatoes, and sweet onions braised with dry white wine and melted Fontina cheese.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Equipment
- •Heavy cast-iron skillet or saute pan with lid
- •Chef's knife
- •Cutting board
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 40 g
- carbs
- 38 g
- fibre
- 4 g
- protein
- 24 g
- calories
- 610 kcal
Instructions
- 1
Heat the olive oil and butter in a heavy-bottomed skillet over medium heat.
- 2
Prick the sausages lightly and fry until golden-brown all over, about six to eight minutes.
- 3
Transfer the sausages to a board and slice them into thick bite-sized chunks.
- 4
Add the sliced onion to the pan drippings and fry until soft and translucent.
- 5
Tumble in the potato cubes and the rosemary sprig, stirring to coat in the fat.
- 6
Pour in the dry white wine and scrape up any browned residue from the base.
- 7
Return the sliced sausages to the pan and season with salt and black pepper.
- 8
Cover tightly with a lid and simmer gently over low heat for twenty-five minutes.
- 9
Uncover the pan and cook for three minutes until any excess liquid reduces nicely.
- 10
Drape the sliced Fontina cheese over the sausages and potatoes.
- 11
Cover with the lid for two minutes until the cheese is completely melted and gooey.
- 12
Remove the rosemary sprig and serve immediately straight from the hot pan.
Chef's tips
Choose waxy potatoes so the cubes keep their distinct shape whilst braising in the skillet. If the pan dries out before the potatoes turn fork-tender, splash in two tablespoons of hot water. Keep the heat very low when melting the Fontina so the fat does not separate.
Ingredient substitutions
- Fontina DOP → Fontal or mild Swiss Gruyère
- dry white wine → light vegetable stock with a half-teaspoon of white wine vinegar
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered frying pan over low heat with a spoonful of water until hot throughout.
Common mistakes to avoid
- •Cutting potato chunks too large, which leaves them hard in the centre while sausages overcook.
- •Simmering over high heat, causing the wine to evaporate completely before the potatoes soften.
- •Blasting the Fontina with intense heat, which makes the cheese greasy rather than smooth and creamy.
Serving suggestions
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