Aosta Recipe
House-Made Sausage, Charred Pepper, Roasted Garlic, Fontina Val d’Aosta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage
Charred Pepper and Roasted Garlic
Assembly
Method
Sausage Preparation
- 1
Mix the Sausage Ingredients
In a large bowl, combine ground pork, ground beef, minced garlic, crushed fennel seeds, paprika, salt, black pepper, and red pepper flakes. Mix thoroughly until well combined.
- 2
Stuff the Sausage
Rinse the pork casings in cold water and soak them for at least 30 minutes. Use a sausage stuffer to fill the casings with the sausage mixture, being careful not to overstuff. Twist sausages into 6-inch links and tie with kitchen twine.
- 3
Charred Pepper and Roasted Garlic Preparation
- 4
Roast the Garlic
Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves and drizzle with 1 tablespoon of olive oil. Wrap in foil and roast in the oven for 30-35 minutes until soft.
- 5
- 6
Peel the Peppers
Once cool, peel the charred skins off the peppers, remove the seeds, and slice them into strips. Toss with the remaining tablespoon of olive oil and 0.5 tsp of salt.
Assembly
- 7
Assemble the Dish
On a serving platter, layer the cooked sausages, charred pepper strips, and roasted garlic cloves squeezed from their skins. Top with slices of Fontina Val d’Aosta cheese.
- 8
Serve
Serve warm and enjoy your Aosta dish!
