I saw Luca Pappagallo make this recipe on his Food Network show “In Cucina con Luca Pappagallo.” I found the YouTube video and recipe and made it right away. It was easy, delicious, and a crowd-pleaser. I’ve translated it into English here. Note that the sausages need to marinate in the beer for at least 2 hours.
I saw Luca Pappagallo make this recipe on his Food Network show "In Cucina con Luca Pappagallo." I found the YouTube video and recipe and made it right away. It was easy, delicious, and a crowd-pleaser. I've translated it into English here. Note that the sausages need to marinate in the beer for at least 2 hours.
Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
8pork sausages
1kgor 2.2 pounds of potatoes
660mlbeer
4sprigs of rosemary
4tbspextra virgin olive oil
4cloves of garlic
salt to taste
1
Make some cuts in the sausage casings and place them in a baking dish, and cover with the beer.
Add a couple of sprigs of rosemary and cover with plastic wrap.
Let it marinate for at least two hours at room temperature; if the temperature is high, marinate in the refrigerator.
2
After the marinating time has passed, preheat the oven to 230°C or 450°F.
3
Peel the potatoes, cut them into wedges then put them in an olive-oil greased baking sheet or pan.
Drizzle a little extra virgin olive oil over the potatoes.
Add a pinch of salt and move them around a little so as to season them evenly.
Add a couple of sprigs of rosemary and the 4 garlic cloves with the skins on.
Remove the sausages from the marinade and add them to the baking sheet, on top of the potatoes.
4
Pour the marinade to cover the sausages and potatoes and bake at 230 ° C or 450°F for about 45 minutes, or until the beer has evaporated.
(We finished ours by broiling at the end to brown the sausages and potatoes.)
Remove the garlic cloves prior to serving.
Make some cuts in the sausage casings and place them in a baking dish, and cover with the beer.
Add a couple of sprigs of rosemary and cover with plastic wrap.
Let it marinate for at least two hours at room temperature; if the temperature is high, marinate in the refrigerator.
2
After the marinating time has passed, preheat the oven to 230°C or 450°F.
3
Peel the potatoes, cut them into wedges then put them in an olive-oil greased baking sheet or pan.
Drizzle a little extra virgin olive oil over the potatoes.
Add a pinch of salt and move them around a little so as to season them evenly.
Add a couple of sprigs of rosemary and the 4 garlic cloves with the skins on.
Remove the sausages from the marinade and add them to the baking sheet, on top of the potatoes.
4
Pour the marinade to cover the sausages and potatoes and bake at 230 ° C or 450°F for about 45 minutes, or until the beer has evaporated.
(We finished ours by broiling at the end to brown the sausages and potatoes.)
Remove the garlic cloves prior to serving.
Heather is the host of Casa Pace e Gioia, a holiday rental home with a private pool and olive groves on 8 acres in the countryside hills of Le Marche, Italy.
Our CIN is: IT043053B4BLWUZXVO
View all posts by Heather Erica von Bargen
AuthorHeather Erica von BargenDifficultyBeginner
