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1
For the polenta cakes: In a saucepan, combine the milk, water, bay, and cayenne.
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2
Bring the mixture to a boil over low heat and season generously with salt.
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3
Take the seasoning to the edge of too salty.
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4
To do this you must taste as you go.
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5
Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
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6
Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta, whisking constantly.
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7
Once the polenta is combined, switch over to a wooden spoon and stir frequently until the polenta has become thick.
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8
Taste the polenta to see if it has cooked through.
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9
If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency.
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10
Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes.
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11
Remove the bay leaf and stir in the sage and mascarpone.
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12
Line a 7 by 7-inch square pan with plastic wrap.
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13
Pour the polenta into the prepared pan.
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14
Cover the top with more plastic wrap smoothed onto the surface of the polenta.
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15
Chill in the refrigerator until needed.
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16
(All of this can totally be done ahead of time, like yesterday!
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17
Cool!)
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18
For the sauce: Preheat the oven to 375 degrees F.
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19
Place the sausage in the oven and roast for 15 minutes.
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20
In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste.
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21
Season with salt and give a sprinkle of crushed red pepper.
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22
When the sausage is roasted, remove it from the oven and coarsely chop.
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23
Coat a wide, deep pot with olive oil and add the pureed veggies.
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24
Cook the veggies until they start to brown, about 10 minutes.
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25
Add the tomato paste and cook for 1 to 2 minutes.
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26
Add the white wine and reduce by half.
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27
Toss in the chopped sausage and the tomato puree.
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28
Taste and season with salt, if needed.
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29
Bring to a boil and reduce to a simmer and simmer for 20 minutes.
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30
Remove the polenta from the pan and cut into desired shapes.
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31
Coat a nonstick saute pan with olive oil and bring to medium-high heat.
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32
Once the pan is hot and starting to smoke just a little, add the polenta shapes.
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33
Cook the polenta on both sides and finish by sprinkling with the Parmigiano.
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34
Transfer a few polenta cakes to a plate and top with the sausage sauce.
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35
Sprinkle with more grated Parmigiano.
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36
Place the pork shoulder in a bowl and keep cold until ready to use.
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37
Fill a large bowl with ice and place the bowl with the pork shoulder on top.
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38
Season the pork with garlic, salt, fennel seed, crushed red pepper, and coriander.
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39
Mix to combine well.
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40
Grind the pork shoulder twice through a grinding disk with large holes.
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41
Grind the meat into the bowl sitting on ice.
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42
Cook a small amount of the meat mixture to test for seasoning.
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43
Add more spices and salt, if needed.
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44
Thoroughly mix in a splash of cold water.
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45
Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
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46
Replace the grinder attachment with the horn.
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47
(Be sure to thoroughly clean the attachment area before proceeding.)
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48
Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
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49
Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
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50
Refrigerate the sausage until ready to cook.
