Sausage Bugliali

Whole Leaf, pick up and eat, no fork!

Sausage and Polenta, what a great combination. We purchased some sausages from McCall’s Meat and Fish. We used the recipe from The Fine Art of Italian Cooking by Giuliano Bugialli. You can get the recipe from our blog of: Feb. 25, 2010. Click the date to get the recipe.

The Polenta we use is: ARTISAN HANDMADE COARSE RUSTIC POLENTA INTEGRALE from Anson Mills. We feel it is the best polenta.

We started with a Caesar Salad using the Zuni Cookbook Recipe that we always use. We do use a trick that Nancy Silverton suggested, blending the Caesar dressing in a blender not by hand. It is much easier. You can get the recipe from our blog of: July 25, 2009. Click the date to get the recipe.

What a great dinner!