Luganega with bay leaves and red wine

A perfect delicacy for many occasions, from lunch to dinner to outdoor grilling.

4 pieces of luganega

8 fresh bay leaves

2 glasses of red wine

3 potatoes

3 carrots

Butter as needed

Nutmeg as needed

Flour as needed

Salt

Pepper

Description

When you feel like treating yourself really well, the Luganega sausage with wine and bay leaves is the recipe you need: the meat marinated in wine and flavored with bay leaves will melt in your mouth!

For special occasions, for a Sunday lunch with important guests, but also for a romantic dinner where you want to show off your cooking skills, serve the sausages with red wine and bay leaves with delicious potato and carrot cakes. In this way, you will bring a complete, especially tasty meal to the table.

Skinless Luganega

Procedure

To prepare the luganega in a pan, fry 3 or 4 bay leaves in a pan with a little oil. Add the luganega and the red wine. Let it cook slowly and with a lid.

When the luganega is cooked, remove the lid and increase the heat to thicken the sauce a little. If you want to cook the luganega on the barbecue, marinate the sausages with bay leaves and red wine and then grill them.

To prepare the cakes, start by boiling the carrots and potatoes in salted water in a saucepan until they become soft enough. In one container, mash the potatoes and in another the carrots, adding a little butter and nutmeg to both.

After obtaining a compact mixture, put it in a buttered and floured mold and then let it cool.

Now put the luganega on a plate over the cooked bay leaves and next to it, on a bed of fresh bay leaves, the two cakes.

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