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Easter is when classic flavors really shine—aromatic, hearty, and full of homey comfort. This baked white sausage with mushrooms and smoked prunes is a standout that fits perfectly on the holiday table, blending tradition with a deep, woodsy aroma.
Tender sausage, lightly sautéed onions, a rich mushroom stock, and the gentle sweetness of prunes come together in perfect harmony—sure to impress far beyond Easter. It’s best made with homemade sausage and served with a thick slice of sourdough—not just for the holidays, but anytime you’re craving that true, homestyle taste.
- Pour warm water over the dried mushrooms and let them soak for at least 30 minutes. Then bring them to a boil in the same water to make a fragrant stock.
- In a dry skillet, make toasted flour—dry-toast it until lightly browned and nutty. Add it to the stock to gently thicken the sauce.
- Slice the onions into thin wedges. Sauté them in a tablespoon of lard with a pinch of salt, sugar, and pepper. Cook just briefly—until lightly translucent and softened, but still a bit crisp.
- Lay slices of smoked bacon on the bottom of a cast-iron pot. Top with the sautéed onions.
- Arrange the sausage on the onions and add the smoked prunes. Pour over the prepared mushroom stock (it doesn’t need to completely cover the sausage).
- Cover and bake in a preheated oven at 170°C for about 40 minutes.
- Enjoy juicy white sausage with a whisper of smokiness, a subtle sweet note of prune, and a deep, mushroomy sauce. It’s fantastic with a thick slice of sourdough.
Enjoy! ... because homemade is better!
