Finally, I drew a recipe in which I could use the special sausage that Deborah moved heaven and earth to get made. (thanks again for including me in your haul!!) As the title states this recipe involves veal cubes and sausage on skewers. It also has large pieces of pancetta and fresh sage leaves added to round out the flavor. These are browned in oil and then white wine added to the pan and cooked for about a half an hour. It was a very simple recipe to prepare. Marcella recommended that these skewers be served with soft polenta, so that is what I did.
Michael and I really enjoyed these. The veal cubes which had the sage leaves cooked on to them were especially delicious. I now can appreciate the difference that the simple flavor of the “special sausage” can make in a recipe. I think that if I had used the normal Italian sausage, which is loaded with spices and fennel, it would have negatively impacted the overall flavor of the dish. The beauty of this dish comes from the simple differences in the flavors and textures of the meats. Another dish to add to the make again column!