Take 3 sausages (about 300 g) made with pieces of meat (not minced), remove the casings and crumble the meat. Lightly fry in 50 ml of olive oil garlic, rosemary and sage and then add the sausage. Now pour white wine and cook for about 10-15 minutes.

When the meat is cooked, remove the garlic and set aside some pieces of sausages, add the flour and stir well by spreading it quickly. Pour the milk and cook until the boil, by doing so you will get a thick cream.

If you want to get a spreadable cream use a blender. Your cream sausage is then ready for croutons, in our case we used bread cut into squares of about 5 cm and toasted.

After putting a little bit of cream sausage over croutons put on the pieces of meat previously left aside, then you can decorate the dish with a sprig of rosemary and a sprig of sage.
It is with this dish that we intend to begin a process of large and intense flavors and scents of the earth.

We are accustomed to think of the Christmas lunch with memories of intense and fragrant flavors. You can start with this appetizer Christmas lunch, and of course you can repeat it as many times as you wish.

Despite the pork and sausages are rich in fat, the portion of this dish gives about 300 kcal, so if you remain in the right quantities even this dish can safely stay on the caloric budget during these days of festivity.

In order to greatly reduce the intake of calories and fat, and cholesterol, we decided to use the skimmed milk, or you can completely replace the milk with meat broth.