The baked sausage is a second exquisite and undemanding plate: in fact, you really prepare a succulent dish in a very short time, to be combined, perhaps, with the delicious baked potatoes. For the preparation of the baked sausage, you need very few ingredients: oil, rosemary, and white wine, to make it even tastier and prepare a dish of sure success.
Brush the dripping pan with a little oil, or line it with parchment paper. Prick the sausages with the tines of a fork, so as to let all the air out during cooking and collect it on the pan.
Bake in a preheated oven at 200 ° C for a quarter of an hour or as soon as they are golden on the surface: turn them halfway through cooking so as to cook them evenly. Remove from the oven, pour the white wine over the sausages and sprinkle with rosemary. Cook for about another 15 minutes, until the sausages are completely cooked. Once ready you can serve them with the side dish you prefer.
To achieve perfect cooking of the sausage in the oven, even inside, it is essential to drain the water and fat. This is why it is important to open the sausage in half, lengthwise, or prick it with the tines of a fork: this will help the liquids to escape during cooking.
In our recipe we have prepared the baked sausage without potatoes: those who prefer, however, can prepare sausage and potatoes together, perhaps using the luganega. Peel the potatoes cut them into cubes and transfer them to the baking sheet. Season with oil, salt, pepper, and oregano, and mix. Cut the luganega and add it to the potatoes with the rosemary. Cook at 200 ° C for about 30 minutes, stirring occasionally until cooked.
You can keep the sausage in the oven for a maximum of 1 day in the refrigerator, in an airtight container.