Recipe

Salsiccia di Fegato with Polenta

Savory Liver Sausage with Creamy Polenta

4.5 out of 5

Indulge in the flavors of traditional Italian cuisine with this authentic recipe for Salsiccia di Fegato. This dish hails from the region of Abruzzo and combines the richness of liver sausage with the comforting creaminess of polenta.

Sausage› Salsiccia di Fegato (Abruzzo)

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

30 minutes

Cooking time

40 minutes

Total time

1 hour and 10 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-carb diet, High-protein diet

Allergens

Pork, Corn

Not suitable for

Vegetarian diet, Vegan diet, Kosher diet, Halal diet, Low-fat diet

Ingredients

500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
500g (1.1 lb) lean pork meat 500g (1.1 lb) lean pork meat
1 teaspoon salt 1 teaspoon salt
1 teaspoon black pepper 1 teaspoon black pepper
1 teaspoon fennel seeds 1 teaspoon fennel seeds
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon paprika 1 teaspoon paprika
1 cup (200g) cornmeal 1 cup (200g) cornmeal
4 cups (950ml) water 4 cups (950ml) water
Salt, to taste Salt, to taste
Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

Calories (kcal / KJ): 450 kcal / 1885 KJ
Fat (total, saturated): 25g, 8g
Carbohydrates (total, sugars): 25g, 1g
Protein: 30g
Fiber: 2g
Salt: 1.5g

Preparation

1.
In a food processor, combine the pork liver, lean pork meat, salt, black pepper, fennel seeds, dried oregano, and paprika. Pulse until well combined and the mixture forms a smooth paste.
2.
Shape the mixture into sausage links, about 10cm (4 inches) long and 2.5cm (1 inch) in diameter. Place the sausages on a baking sheet and refrigerate for 30 minutes to firm up.
3.
In a large pot, bring the water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to low and cook the polenta for 30-40 minutes, stirring occasionally, until thick and creamy. Season with salt to taste.
4.
While the polenta is cooking, preheat a grill or grill pan over medium-high heat. Grill the sausages for about 10-12 minutes, turning occasionally, until cooked through and nicely browned.
5.
Serve the grilled sausages on a bed of creamy polenta. Sprinkle with grated Parmesan cheese and garnish with fresh parsley.

Treat your ingredients with care...

Pork liver — Make sure to trim any excess fat or connective tissue from the liver before using it in the recipe.
Cornmeal — Use a fine or medium grind cornmeal for a smoother polenta texture.

Tips & Tricks

For a smokier flavor, you can grill the sausages over charcoal or wood chips.
If you prefer a spicier sausage, add a pinch of chili flakes to the mixture.
Serve the Salsiccia di Fegato with a side of sautéed greens or roasted vegetables for a complete meal.
Leftover sausages can be refrigerated and enjoyed the next day. Simply reheat them in a skillet or microwave before serving.
Experiment with different herbs and spices to customize the flavor of the sausage according to your preference.

Serving advice

Serve the Salsiccia di Fegato with Polenta hot, allowing the creamy polenta to soak up the flavors of the sausage. Garnish with fresh parsley for a pop of color and sprinkle with grated Parmesan cheese for added richness.

Presentation advice

Arrange the grilled sausages on a bed of creamy polenta, drizzling any pan juices over the top. Sprinkle with grated Parmesan cheese and garnish with a sprig of fresh parsley for an elegant presentation.