Ingredients
For 4 people
1kg large pork sausages; 1 carrot; 1 stick of celery; 1 onion; 1 clove of garlic; 50g pancetta; 40g extra virgin olive oil; 33 cl lager; 1 sprig of rosemary; dill; 1 pinch of chili; vegetable broth as required; 2 potatoes; salt- ground pepper; 80g Lazzaris chestnut mostarda ; Parsley
For the Garnish
4x 150g loaves of bread
Preparation
Cut segments from the top of the small loaves, take out the soft white part of the bread and then toast the crusts in the oven.
Cut the large pork sausages into cubes and brown in a pan with the oil, alongside the vegetables cut into julienne, the clove of minced garlic, a pinch of chilli and the diced pancetta.
Add the lager and let it evaporate, add salt and pepper and gently cook for around 60 minutes, adding the vegetable broth.
In the last 30 minutes, add the peeled and chopped potatoes, and season with the rosemary and salt.
When ready, plate up the pork stew, laying the bread crusts on top, and garnish with the dill, parsley leaves and Lazzaris chestnut mostarda.
60 minutes
Average
