Salsiccia di Fegato with Polenta

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
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 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

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the pork liver, lean pork meat, minced garlic, fennel seeds, dried thyme, dried rosemary, salt, black pepper, nutmeg, and cayenne pepper. Pulse until well combined and the mixture forms a smooth paste.
2. 2.
   Transfer the sausage mixture to a bowl and cover it with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld together.
3. 3.
   Meanwhile, prepare the polenta. In a large saucepan, bring the water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
4. 4.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 30 minutes or until it thickens and becomes creamy. Add salt to taste.
5. 5.
   While the polenta is cooking, shape the sausage mixture into small patties or links.
6. 6.
   Heat a skillet over medium heat and add a drizzle of olive oil. Cook the sausage patties or links for about 5-7 minutes per side, or until they are golden brown and cooked through.
7. 7.
   Serve the Salsiccia di Fegato over the creamy polenta and sprinkle with grated Parmesan cheese.

Treat your ingredients with care...

• Pork liver — Make sure to trim any connective tissue or membranes 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 spicier sausage, increase the amount of cayenne pepper.
• Serve the Salsiccia di Fegato with a side of sautéed greens, such as Swiss chard or spinach.
• If you prefer a smoother polenta, stir in some butter or cream at the end of cooking.
• Leftover sausage can be refrigerated and enjoyed the next day, either reheated or cold.
• Experiment with different herbs and spices to customize the flavor of the sausage to your liking.

Serving advice

Serve the Salsiccia di Fegato with Polenta hot, allowing the flavors to meld together. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.

Presentation advice

Arrange the sausage patties or links on top of a bed of creamy polenta. Drizzle some olive oil over the dish and sprinkle with grated Parmesan cheese for an added touch of richness.