Entree: Switzerland – Italian Swiss / Ticino – Luganighetta con Patate (Pan-seared Swiss-Italian luganighetta sausages cooked with potatoes in a simple wine-herb pan sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 luganighetta sausages, approx. 1.5 lb (700 g) total
- 1.5 lb (700 g) waxy potatoes (Yukon Gold), peeled and cut into 3/4-inch (2 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 medium yellow onion, thinly sliced (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.3 oz (8 g))
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken stock or vegetable stock
- 1 sprig fresh rosemary or 1 tsp (1 g) chopped fresh rosemary
- 1 tbsp (15 g) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste

Show original ingredient measurements

- 8 luganighetta sausages, approx. 1.5 lb (700 g) total
- 1.5 lb (700 g) waxy potatoes (Yukon Gold), peeled and cut into 3/4-inch (2 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.3 oz / 8 g)
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken stock or vegetable stock
- 1 sprig fresh rosemary or 1 tsp (1 g) chopped fresh rosemary
- 1 tbsp (15 g) chopped fresh flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat the luganighetta dry and heat 1 tbsp (15 ml) olive oil in a large heavy skillet over medium-high heat. Add the sausages and brown on all sides, about 6–8 minutes; remove to a plate and set aside.
2. Reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter to the pan. Add the sliced onion and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic and chopped potatoes. Season with salt and pepper and let the potatoes brown lightly, turning occasionally, about 6–8 minutes.
4. Pour in the white wine to deglaze the pan, scraping up browned bits, and let it reduce by half, about 2 minutes.
5. Add the chicken stock and rosemary, nestle the browned sausages back into the pan, bring to a gentle simmer, cover partially, and cook until potatoes are tender and sausages are cooked through, about 12–15 minutes.
6. Remove the lid, taste and adjust seasoning with salt and pepper, discard the rosemary sprig if used, and sprinkle with chopped parsley before serving.