Luganega e Polenta

This is a simple & rich dish; the kind of thing you won’t see on restaurant menus but that Venetians would make at home to eat in front of a wintery fire. Use good pork sausages, & I like to use a mixture of lardo & pancetta here. Lardo is rather a precious thing – ‘lardo di colonnato’ is a traditional Tuscan delicacy of cured pork fat & it is prized all over Italy. When sliced very thinly, the majority of the slice is pork fat with just a tiny piece of prosciutto-type meat.