The sausage in this recipe is called “tonco de ponteselo” in our country and it is a typical dish of the Trentino tradition. This version is our own, which we typically make in the Valsugana area in Trentino Alto Adige. It’s a tasty main course from the humble cuisine based on fresh luganega, tomato sauce, sage, onion, and cloves.
You can pair it with polenta to soak up this delicious sauce! Or you can pair it with a side dish of Tuscan beans. If you like meat main courses, you can also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare sausage tonco de ponteselo
- 2 luganeghe (fresh)
- 10.5 oz tomato sauce
- 1.06 oz onion
- 1/4 cup water
- 5 leaves sage
- 3 cloves
Preparation of the sausage tonco de ponteselo from Valsugana
To prepare the sausage tonco de ponteselo from Valsugana, start by sautéing 1.06 ounces of onion in a little olive oil.
When the onion is golden, add 10.5 ounces of tomato sauce and a quarter cup of water, and cook for a couple of minutes on low heat.
Add 3 cloves and 5 sage leaves cut into pieces.
Meanwhile, remove the casing from the luganega and slice it.
Then pass the luganega slices through all-purpose flour and immerse them in the tomato sauce. If you see that the sauce becomes too dry, add a bit more water.
Let everything cook for about 30 minutes, turning them from time to time. When the sauce has slightly thickened, the tonco de ponteselo will be ready. Serve it, if you prefer, with slices of polenta grilled on a griddle!
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