Smacafam-Style Sausage

In a hurry? I’ve got you — recipe below.

Served Over Creamy Lupin “Polenta”

Inspired by an old Food Network recipe originally shared by Mario Batali — adapted from my notebook with protein-forward swaps and a lighter hand that turned out beautifully.

A Little Note from My Kitchen

The name smacafam comes from the Northern Italian region of Trentino-Alto Adige. In dialect, it loosely means “hunger crusher” — a dish hearty enough to satisfy hardworking appetites.

This version keeps that spirit — savory, rustic, deeply comforting — but with a few adjustments that make it more balanced and blood-sugar friendly.

It’s simple food. The kind that fills the kitchen with good smells and everyone’s bowl with something substantial.

From my “forgotten, now found” notebook to your kitchen.

— Amy

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Smacafam-Style Sausage

Serves 4–6

Prep time: ~5 minutes active

Total time: ~45 minutes

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What You’ll Need

• 2 tablespoons extra-virgin olive oil

• 1 medium red onion, thinly sliced

• 1 pound Italian sausage, cut into 1-inch pieces

• 1 large portobello mushroom, stem removed, cap thinly sliced

• 1 tablespoon finely chopped fresh rosemary

• ½ cup red wine

• 3 tablespoons Greek yogurt

• Fine sea salt and freshly ground black pepper

For serving: Creamy Lupin “Polenta” (recipe linked separately)

What I Changed

• Reduced the sausage from 2 pounds to 1 pound — still hearty, but better balanced.

• Reduced the wine to ½ cup for a more concentrated sauce without excess liquid.

• Used 2 tablespoons olive oil instead of more.

• Replaced sour cream with Greek yogurt for added protein and brightness.

• Serve over my protein-rich Lupin “Polenta” instead of traditional corn polenta.

Let’s Cook

1. Sauté the Onion

   In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the thinly sliced red onion and cook for 2–3 minutes, until just softened.

   
   

2. Brown the Sausage

   Add the 1 pound Italian sausage pieces and cook, stirring occasionally, until browned on all sides. If needed, drain excess fat.

   
   

3. Add Mushrooms, Rosemary & Wine

   Stir in:

   The sliced portobello mushroom

   1 tablespoon chopped rosemary.

   
   

   Cook for a few minutes until the mushrooms begin to soften. Pour in ½ cup red wine and bring to a simmer. Cook uncovered for about 8–10 minutes, until the wine reduces and the sausage is fully cooked. Season with salt and freshly ground black pepper.

   
   

4. Finish with Yogurt

   Remove from heat and stir in 3 tablespoons Greek yogurt until the sauce turns silky and lightly creamy. Taste and adjust seasoning if needed.

   
   

5. Serve

   Spoon warm Creamy Lupin “Polenta” into bowls. Top generously with the sausage and mushroom mixture. Serve immediately.

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Make-Ahead Tip

You can cook the sausage ragù up to a day ahead and reheat gently. Polenta also reheats well — add a splash of water or broth and warm it slowly with a wooden spoon.

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A Note on Sausage

If possible, look for Italian sausage without added sugar. Many brands sneak it in unnecessarily.

I’ve ordered mine from a Pennsylvania Dutch farm that ships, but truly — any good-quality sausage will work. Just glance at the label and choose one with simple ingredients.

No need to overcomplicate it.

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Blood-Sugar-Friendly Notes

• Using 1 pound of sausage keeps protein high without excess fat.

• Lupin polenta increases fiber and protein compared to traditional corn polenta.

• Greek yogurt adds creaminess without added sugar.

• Choosing sausage without added sugar keeps the dish clean and balanced.

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What’s in Your Plate? (Approximate Per Serving, Serves 4)

• Calories: ~550

• Protein: ~35–38g

• Fat: ~35g

• Carbohydrates: ~10–12g

• Fiber: ~3–4g

A hearty, filling winter dish — rustic, savory, and satisfying.