1 cup milk
2 cups water
1 bay leaf
Pinch cayenne pepper
1 cup polenta
4 fresh sage leaves, finely chopped
1/4 cup mascarpone
4 tablespoons grated Parmigiano-Reggiano, plus more for serving
Half recipe Italian Sausage, recipe follows
1/2 onion, peeled and diced
1/2 fennel bulb, diced
1 celery rib, diced
1 clove garlic
Pinch crushed red pepper flakes
Extra-virgin olive oil
1/2 cup tomato paste
1/2 cup white wine
2 cups tomato puree
2 pounds pork shoulder (with a good amount of fat), cut into large chunks
2 cloves garlic, minced
2 tablespoons kosher salt
1 tablespoon fennel seed
1/2 tablespoon crushed red pepper
1/2 tablespoon ground coriander
Ice cold water
Special equipment: stand mixer with meat grinder and sausage horn attachments
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