Victor Sack > wrote:

>Did you really add lamb sausage to the Beef Barolo?

Correct

>Did you cook it together with the beef or separately (as is
>often done with sausages)? Were you happy with the result?

I took 7 sausages, punctured them each about 10 times with
the tip of a knife, and browned them for about three minutes
total, causing some of the fat to flow away. Then I added
them to the Beef Barolo about 30 minutes before it was finished.

Yes, I was happy with the result.

Steve