Wednesday, April 3, 2013

Tuscan Sausages an Potatoes

Dedicated to a young Knight !!!The first historical evidence on the use of   pork meat  bagged in its gut with spices and salt goes  back to  ancient Rome time.

The sausages  are the potatoeseasiest  cold meat to produce and the types are virtually endless, ranging from  spicy sausage typical of southern Italy to the  north east smoked ones. They can  be heavily seasoned with chili pepper or fennel.

Tuscan Sausages and Potatoes

1 kg of sausages 
1 kg of potatoes 
half a glass of dry white wine
olive oil
6 cloves of garlic

Peel potatoes, wash and cut into chunks .Punch the   sausages with a fork on both sides.
 In a baking dish pour on a little oil , lay the potatoes and sausages.
Add salt and pepper, sprinkle with rosemary, garlic cloves with the skin and more oil .

Bake  in preheated oven at 200° C for 20 minutes ,add a glass of white wine, cook for other 20 minutes.

If you like you can also add in the pan fennel seeds
Serve hot

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