Francesco Mazzei’s Welsh Lamb sausage with polenta and Tuscan cannellini beans – Eat Welsh Lamb and
Ingredients For the sausage: - 1kg PGI Welsh Lamb mince - 100g pork mince - 27g fine salt - 25g sweet paprika - 5g fennel seeds, lightly crushed - 1 garlic
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Cooking tools:
- Sausage cases
- Butcher's twine
- Kitchen scale
- Plastic wrap
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Skillet
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Stove
- Spoon
- Plate
- Serving platter
Ingredients
- 1kg PGI Welsh Lamb mince
- 100g pork mince
- 27g fine salt
- 25g sweet paprika
- 5g fennel seeds, lightly crushed
- 1 garlic clove, finely chopped
- Sausage cases
- 100g polenta Valsugana
- 250ml milk
- 250ml water or vegetable stock
- 50g Grana Padano Riserva
- 20g butter
- 25ml extra virgin olive oil
- Pinch of sea salt
- 200g dry cannellini beans (soaked in cold water overnight)
- 1 stick of celery
- 1 shallot
- 1 small carrot
- 3 garlic cloves, thinly sliced
- 3 sprigs rosemary, chopped (leaves only)
- Few sprigs of thyme, chopped
- Few sprigs flat leaf parsley
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