Croutons of bread with cream sausage flavored with sage and rosemary

Peasant Bread (Italian “pane casereccio”) toasted with a tasty cream sausages

recipe given by our chef at .

ricetta immagine


300 g of sausages
50 ml extra virgin olive oil
1 clove of garlic
1 sprig of rosemary
3 sage leaves
100 ml of white wine
150 ml skimmed milk
20 g flour
300 g bread (better if is the Italian pane "Casareccio")

These ingredients are able to feed:  8persons


Take 3 sausages (about 300 g) made with pieces of meat (not minced), remove the casings and crumble the meat. Lightly fry in 50 ml of olive oil garlic, rosemary and sage and then add the sausage. Now pour white wine and cook for about 10-15 minutes.

When the meat is cooked, remove the garlic and set aside some pieces of sausages, add the flour and stir well by spreading it quickly. Pour the milk and cook until the boil, by doing so you will get a thick cream.

If you want to get a spreadable cream use a blender. Your cream sausage is then ready for croutons, in our case we used bread cut into squares of about 5 cm and toasted.

After putting a little bit of cream sausage over croutons put on the pieces of meat previously left aside, then you can decorate the dish with a sprig of rosemary and a sprig of sage.
It is with this dish that we intend to begin a process of large and intense flavors and scents of the earth.

Back to the original version