Luganiga With Mustard And Pepper Sauce
|Unsalted butter||1 1⁄2 Ounce (40 Gram)|
|Coiled pork sausage||1 Pound (Luganiga Or Napoli, 450 Gram)|
|Dijon mustard||30 Milliliter (Hot, 2 Level Tablespoon)|
|Red wine||60 Milliliter (4 Tablespoon, Such As Chianti Or Barbera)|
|Peppercorns||15 Milliliter, crushed|
|Garlic||1 Clove (5 gm), skinned|
|Green peppercorns in brine||15 Milliliter, drained and crushed (1 Level Tablespoon)|
|Garlic||1 Clove (5 gm), skinned, chopped|
|Chopped parsley||60 Milliliter (4 Tablespoon)|
1. Preheat a 25 cm (10 inch) browning dish for the maximum time recommended by the manufacturer. Take 15 ml (1 level tbsp) unsalted butter and rub a little over one surface of the coiled sausage. Add what remains of this butter to the hot pan, without removing it from the microwave oven.
2. Add the sausage and microwave, uncovered, on HIGH for 2 minutes. Using a fish slice, turn the sausage over in one neat movement. Microwave, uncovered, for a further 2 minutes on HIGH. Test the sausage for firmness but be sure not to puncture the skin.
3. Moving the sausage to one corner of the dish, add the mustard, wine, the remaining 25 g (1 oz) butter, peppercorns and garlic clove, stirring to blend them. Microwave, uncovered, on HIGH for 2 minutes, giving the dish a half turn twice during the final cooking period. Shake the pan well to distribute the sauce evenly.
4. Serve sprinkled with parsley.