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This works with Italian and Argentinian
*I only cook using clay pots from the local mountains but this can work in a small pot or pan. you just want the liquids confined in a small place so that it cover half the body of the link. Other was triple or quadruple the recipe and do it in a large cast iron pan.
2 large sausage links in casing
1/4 cup of good red wine
1/8 TBL of good EVOO
pinch of sea salt
3 crack of fresh pepper
hot spicy mustard
flat rosemary bread or foccacia cut into 5 in squares.
Score the links on both side
oven should be at 450' with a flame going
Place all first 5 ingredients in clay pot
Place in oven close to fire. I even make a bed of hot coals for it to sit on.
Cook 15-20 min flipping them every 5 min cook less or more depending on how you like it
Its ready when the skin is taught and the meat moist but not pink.
The wine should have been reduced to this fatty, thicker heavenly sauce that is great to dip bread or pizzas in.
Serve with spicy mustard of your choice and bread.
This is my biggest seller at my restaurant.
Don't tell anyone LOL
*I only cook using clay pots from the local mountains but this can work in a small pot or pan. you just want the liquids confined in a small place so that it cover half the body of the link. Other was triple or quadruple the recipe and do it in a large cast iron pan.
2 large sausage links in casing
1/4 cup of good red wine
1/8 TBL of good EVOO
pinch of sea salt
3 crack of fresh pepper
hot spicy mustard
flat rosemary bread or foccacia cut into 5 in squares.
Score the links on both side
oven should be at 450' with a flame going
Place all first 5 ingredients in clay pot
Place in oven close to fire. I even make a bed of hot coals for it to sit on.
Cook 15-20 min flipping them every 5 min cook less or more depending on how you like it
Its ready when the skin is taught and the meat moist but not pink.
The wine should have been reduced to this fatty, thicker heavenly sauce that is great to dip bread or pizzas in.
Serve with spicy mustard of your choice and bread.
This is my biggest seller at my restaurant.
Don't tell anyone LOL
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