Pork Ragù with Sausage and Pork Skin.

Recipe using a pot and even with the Bimby.
A very rich dish typical of Carnival, to accompany polenta, pasta, or mashed potatoes.
This tomato-flavored dish can also be made white with lots of onions like the Genoese-style Pork Sausage and Skin.
Pork Ragù with Sausage and Pork Skin was traditionally cooked specifically for Carnival, which is why the days leading up to this celebration are called “fat” because after Ash Wednesday, a period of penance and fasting began until Easter.
In the Pork Ragù with Sausage and Skin, we’ll use pork morsels, the skin, and finally, in the last part of cooking, we’ll add the sausage I made at home specifically for this dish, and I’ll provide my recipe by clicking here.
Each region has its own type of sausage, which you can use according to your taste preferences.
My Messina-style sausage has fennel and is seasoned with caciocavallo or provolone, tomato, and escarole, but any type will do.
Now let’s see how to prepare this rich dish.

Ingredients

Let’s go shopping

1.1 lbs sausage
14.1 oz pork (chunks or neck steaks)
7.1 oz pork skin
1 onion
2 oz white wine
3 cups tomato puree
to taste bay leaf
to taste garlic
to taste rosemary
to taste salt
3.5 tbsp extra virgin olive oil

Tools

What we need

1 Knife
1 Pan or the Bimby
1

Steps

To make the Pork Ragù with Sausage and Pork Skin

If you’re using steaks, you can leave them whole or cut them into chunks, as you prefer.
As for the pork skin, remove any excess fat, and if there are hairs, burn them off on the stovetop.
We will make an initial pass of the meat in a wide and shallow pot just to seal the fibers and keep them moist.
Then take a non-stick pan, add a drizzle of extra virgin olive oil, a bay leaf, and a whole clove of garlic, and once the oil is hot, brown the meat, turning it on all sides until it becomes light-colored.
Then deglaze with the wine and let it evaporate. Transfer to a bowl and continue.
Without washing the pan, simply dry it with a paper towel, do the same with the pork skin and sausage, (but set aside a little sausage, which we’ll use crumbled), you can treat them together or separately.
Now that we’ve sealed all the meat, in a wide and shallow pot, place the onion, add the oil, and cook for about 3 minutes.
After the time has passed, add the previously crumbled sausage and let it flavor for a few minutes.
Then add the tomato puree, the pork pieces, the sliced pork skin, and continue cooking for 30 minutes on low heat, stirring occasionally. If it dries out, you can add a splash of water.
After the time has passed, add the sausage and continue cooking for 15 minutes with a splatter guard on top to avoid dirtying the kitchen, and let the sauce thicken.
Can you already smell it?
Pork Ragù with Sausage and Pork Skin is ready; transfer everything to a tureen and serve hot.
Place the onion in the bowl, chop: 5 sec./speed 7. Gather with the spatula.
Add the extra virgin olive oil and sauté: 3 min. at 248°F speed 1.
Add the crumbled sausage,
and the sliced pork skin, flavor: 5 min. 248°F counterclockwise speed spoon.
Add the meat morsels, flavor: with the basket instead of the measuring cup, 5 min. 248°F counterclockwise speed spoon.
Add the wine, salt, and pepper, continue cooking with the basket instead of the measuring cup: 20 min. at 212°F counterclockwise/speed spoon.
Now add the tomato puree, put the sausage in the Varoma and place it on the Bimby lid.
Close and continue cooking for 20 minutes at Varoma temperature counterclockwise speed 1
Once the time has passed, transfer the contents of the bowl into a tureen and add the sausage.
Serve hot.