South Tyrolean specialty: Smoky & hearty
Wine with food is the leitmotif here, as grilled smoked sausages with polenta combine Alpine spice and Italian warmth. This combination of wine and food shows just how multi-faceted Alpine delicacies can be. The Kaminwurzen, a smoked raw sausage from South Tyrol, together with the creamy, mild polenta create a harmonious mix of rustic and elegant flavors. The delicate smoky aroma of the sausage is perfectly absorbed by the soft texture of the polenta, while fresh herbs and a touch of olive oil round off the dish. Whether as a summer barbecue dish or a hearty winter dish, this specialty is versatile and brings South Tyrolean joie de vivre to the table. Polenta is ideal as a side dish as well as a main ingredient, and in combination with the Kaminwurzen sausages, the result is a powerful, authentic delight.
Ideal wine pairing: Lagrein Rosé Alto Adige DOC (South Tyrol, Italy)
The South Tyrolean Lagrein Rosé DOC is an excellent accompaniment to grilled smoked sausages with polenta. Its fresh, animating acidity and fine berry aromas harmonize perfectly with the strong, smoky character of the sausages. The subtle spiciness and velvety structure of the wine contrasts with the hearty bite of the Kaminwurzen and supports the mild creaminess of the polenta. Lagrein Rosé also brings an elegant, mineral note into play, which underlines the versatility of the dish. The fine interplay of freshness, fruit and lightness ensures that the wine also rounds off the taste as an aperitif or with autumn barbecues without dominating. The balance between elegance and power makes Lagrein Rosé the perfect choice for Alpine specialties such as this dish.
Further wine recommendations for this dish
Bardolino Chiaretto DOC (Veneto, Italy)
Bardolino Chiaretto impresses with delicate aromas of red berries, freshness and elegant lightness. Its fruity character complements the smoky aroma of the chimney sausage and harmonizes with the mild polenta. The gentle acidity brings freshness to the combination and supports both summer and autumnal variations of this dish. An ideal accompaniment to barbecues and Mediterranean table settings.
Pfalz Pinot Noir Rosé QbA (Pfalz, Germany)
This rosé presents itself with fine notes of raspberry and strawberry, as well as an elegant clarity on the palate. The subtle fruitiness supports the spiciness of the Kaminwurzen and lets the creamy polenta shine. The fine acidity and cool drinking flow create a harmonious character and ensure a balance between power and elegance.
Beaujolais Rosé AOC (Beaujolais, France)
The Beaujolais Rosé shows floral freshness, red fruits and a flattering minerality. The playful nature of this wine contrasts with the rustic aroma of the chimney sausage and emphasizes the creaminess of the polenta. The lightness brings freshness to the combination and ensures elegant enjoyment, especially on festive occasions or picnics.
Zweigelt Rosé quality wine (Burgenland, Austria)
Zweigelt Rosé has a juicy character, fine cherry fruit and a harmonious balance of freshness and depth. Its animating style emphasizes the spiciness of the Kaminwurzen and combines ideally with the soft texture of the polenta. The fruitiness ensures accessibility, while the elegant acidity structure enhances the dish.
Pinotage Rosé (Western Cape, South Africa)
Pinotage Rosé from South Africa impresses with its exotic fruit aromas, light spiciness and strong body. It brings a new dimension to Kaminwurzen in particular: its smoky notes support the grilled flavor, while the fine fruitiness rounds off the creaminess of the polenta. The wine creates an exciting international contrast to this traditional dish.
The recipe:
Grilled smoked sausages (Kaminwurzn) with polenta
Cooking utensils
- 1 Grill or grill pan
- 1 Pot
- 1 Whisk
- 1 Mixing bowl
- 1 Knife
Ingredients
Kaminwurzen:
- 4 Kaminwurzen South Tyrolean smoked sausages
- A little olive oil
Polenta:
- 120 g Polenta semolina
- 500 ml Water or vegetable stock
- 1 Tbsp butter
- 30 g Parmesan cheese Freshly grated
- Salt Pepper
Other:
- Fresh parsley or chives
- Olive oil for drizzling
Preparation
Kaminwurzen:
- Brush the chimney sausages with a little olive oil.
- Fry on the grill or in a grill pan until crispy on all sides.
Polenta:
- Bring the water or stock to the boil, stir in the polenta semolina.
- Cook over a low heat for about 12 minutes, stirring constantly.
- Fold in the butter and parmesan, season and cover to keep warm.
Dressing:
- Arrange the polenta on plates and place the chimney sausages on top.
- Garnish with fresh herbs and a dash of olive oil.
Recommended sides:
- Tomato salad with red onions
- Lamb’s lettuce with balsamic dressing
- Crispy sourdough bread
