Sausages With Polenta And Horseradish

Preparation:

Preparation: Prepare the sausages: pass the loin with the ham through a food processor, obtaining a finely chopped mixture which you will collect in a bowl. Mix it with 2 crushed cloves, a teaspoon of salt, one of green pepper, a pinch of pepper, an egg white and the whipped cream. Put it in a pastry bag fitted with a smooth nozzle. On the latter (ie on the nozzle that will also act as a funnel), thread about a third of the casing, gathering it together. Fill it with the dough that you will make come out of the canvas pocket, pressing it lightly. Tighten the casing at the ends and also in three or four other points with kitchen twine, thus obtaining a necklace of sausages. Repeat the operation with another piece of casing and more dough, until all the ingredients are used up: you will get about 12 sausages. Boil them in boiling salted water flavored with half an onion and 2 bay leaves for about 10 minutes, then drain. Prepare the horseradish sauce: squeeze the slices of bread, collect them in a bowl and mix them with the mayonnaise and grated horseradish. Arrange the sausages in the center of a serving dish, and serve immediately with the grilled polenta croutons.