Another easy preparation with a tasty way to make mashed potatoes as side dish, too. The pork sausages are fresh and the potatoes too, “Bologna” yellow quality…simply the best…

 

 

 

 

Ingredients: (4 portions)

one pound of  pork sausages

one pound of potatoes

two garlic cloves

few sage leaves

a pinch of marine salt

two spoons of extra virgin olive oil – one cup of whole milk

 

 

 

 

Start peeling the potatoes skin.

 

 

 

 

 

 

 

 

Cut the potatoes in small cubes.

 

 

 

 

 

 

 

Put the sage leaves (chopped) and the garlic cloves (cut in the middle) to fry in two spoons of extra virgin olive oil. Do not fry for long time, it’s enough that sage and garlic start to fade. 

 

 

 

 

 

 add the potatoes and let them cook (keeping stirring)

 

 

 

 

 

 

 

 add a pinch of marine salt.

 

 

 

 

 

 

 

 

 Keep stirring.

 

 

 

 

 

 

 

 

The sausage I am going to use now is called “luganega” and it is typical from north of Italy; the “luganega” is a long sausage which you will then cut in the size you need.

 

 

 

 

 

 

 

Keep stirring the potatoes until their skin start to dark, sign that they are almost ready.

 

 

 

 

 

 

To check if they are properly cooked use a fork to see if it can easy penetrate the potatoes, or you can eat one to check!

 

 

 

 

 

 

As you can see: are ready!

 

 

 

 

 

 

 

 

 It is time to add the “luganega” sausages.

 

 

 

 

 

 

 

 

we aren’t roasting now but only cooking the sausages, so we immediately add half glass of white wine.

 

 

 

 

 

 

 

 After this please cover with a lid, so the sausages and the potatoes will take all the white wine taste.

 

 

 

 

 

 

 

 

No more than five minutes for now: part of the sausages fat, serum and also part of the meat went to the potatoes casserole…we need it happens! let’s see later on…

 

 

 

 

 

Get off the sausages from the potatoes, set in to a baking-oven pan, put in the oven: just to keep them warm.

 

 

 

 

 

 

Stir well the potatoes  and let them still go on the fire until they start to smash easy.

 

 

 

 

 

 

 

Add half liter of whole milk,always stirring.

 

 

 

 

 

 

 

As the milk starts to boil…

 

 

 

 

 

 

 

 

 …blend the potatoes with the milk… 

 

 

 

 

 

 

 

 

You will see a soft cream rising…use the blender to mix well.

 

 

 

 

 

 

 

Keep stirring and add all the whole milk, may be you need more than half liter but add always in small quantity, stir and then check if the consistency of the mashed potatoes is good.

 

 

 

 

 

Check for the salinity and add more marine salt, only if it is needed.

 

 

 

 

 

 

 

Also a hint of black pepper can be added, if you like it!

 

 

 

 

 

 

 

Be careful when the mashed potatoes starts to boil, because  if there is too much milk it can overflow the pot, also the drops can jump over and burn your skin!

 

 

 

 

 

The mashed potatoes cream reduced the volume of one-third (you can see in the picture the board marked by the milk) it is still boiling.  

 

 

 

 

 

 

We do a last check for the consistency and the salinity…it is ready now!

 

 

 

 

 

 

 We go to get our sausages from the oven.

 

 

 

 

 

 

 

 

 And that’s it!

Buon Appetito !!!