Little sausages used with polenta and horseradish
Instructions
Prepare the little sausages used: go to chopper the lonza with ham, getting chopped fine that you will reap in a bowl.
Mix with crushed 2 cloves, 1 teaspoon salt, one green pepper, a pinch of pepper, an egg white and cream not mounted.
Put it in a pocket of fabric from confectioner with baloo straightens.
On the latter (i.
e.
the nozzle that will also funnel), strung, and collected together, about one-third of devein.
Fill it with the mixture you do exit the canvas pocket, pressing it slightly.
Devein tighten at the ends and other three or four spots with kitchen twine, obtaining in this way a necklace of little sausages used.
Repeat with another piece of gut and more dough, until exhaustion ingredients: you will get about 12 little sausages used.
Boil in salted boiling water and flavoured with half an onion and 2 Bay leaves for about 10 minutes, then drain.
Prepare the horseradish sauce: wring the slices of bread, raccoglietele in a bowl and mix it with mayonnaise and grated horseradish.
Place the little sausages used at the center of a serving dish, and serve immediately with grilled polenta croutons.
Ingredients and dosing for 4 persons
- For the sausages:
- 350 g of pork loin
- 200 g of cream
- 100 g of ham
- 1 egg whites
- 2 cloves
- 1 teaspoon of green pepper in grains
- 1/2 onion
- 2 leaves of laurel
- 1 m of pork devein
- Salt
- 1 pinch of pepper
- For the horseradish sauce:
- 120 g of mayonnaise
- 80 g of horseradish
- 4 slices of bread soaked in vinegar
- To complete:
- Polenta croutons