Piedmont sauce

Sugo Piemontese


½ pound Italian Style Sausages, removed from their casing
4 Tablespoons Olive Oil
6 large Garlic cloves, thickly sliced
1 cup chopped Onion
2 ounces Prosciutto, chopped
¼ pound Salami, chopped
½ cup Red Wine
1 ½ cups Beef Stock
½ cup Cream
½ teaspoon freshly ground Black Pepper
Yields 3 -3 ½ cups
Printable Version
Heat a skillet or sauté pan over medium high heat. Brown the sausage in the olive oil, breaking the meat up with a wooden spoon as it cooks, about 5-6 minutes. Remove the sausage from the pan and set aside. If the sausage is not lean, drain the pan of excess fat, leaving only 2-3 tablespoons in the bottom of the pan.
In the same pan cook the garlic and the onion until the garlic starts to brown and the onion becomes translucent, 2-3 minutes. Add the prosciutto, salami and the cooked sausage. Pour on the red wine, stirring to dislodge and flavorful brown bits that may stick to the bottom of the pan. Simmer to reduce the liquid by half, 2 minutes. Add the stock, cream and the pepper and bring to a boil. Reduce the heat and simmer 12-15 minutes to a nice sauce consistency.
©2015 Nick Stellino Productions