Grilled smoked sausages (Kaminwurzn) with polenta
Grilled smoked sausages with polenta are a spicy South Tyrolean specialty that combines tradition and modern Alpine cuisine. The aromatic Kaminwurzen sausages, cooked on the grill, develop their full smoky aroma and go perfectly with the mild, creamy polenta. Fresh herbs and olive oil add depth and freshness to the dish. This recipe is perfect both as a rustic starter and as a hearty main course for barbecues.
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
Nutritional values per portion
Calories: 610kcalCarbohydrates: 45gProtein: 19gFat: 39g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat