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Trenci
Pordenone (Friuli-Venezia Giulia) — Mother recipe · en it
A traditional Pordenone appetizer, trenci is a rich dish of sausages and potatoes, crispy and delicious.
⏱️ 20 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 500g of sausages
- 600g of potatoes
- 2 onions
- 200g of lard
- 3 garlic cloves
- 1 tablespoon of extra virgin olive oil
- salt and pepper to taste
- 1 liter of beef broth
Method
- Cut the sausages into pieces and fry them in a pan with olive oil until well cooked.
- Slice the potatoes thinly and fry them in a pan with olive oil until crispy.
- In a pot, simmer the beef broth with garlic and lard until the broth is concentrated.
- Add the crispy sausages and potatoes to the concentrated broth, stir well and cook over medium heat for 10-15 minutes.
- Arrange the sausages and crispy potatoes on a baking tray, and bake in the oven at 180°C for 15-20 minutes.
- Serving: serve hot with a slice of toasted bread.
The story
Trenci is an appetizer with origins in Friuli, likely derived from local peasant traditions, using simple yet well-combined ingredients.
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