Method

Peel the onions and cut them thinly, put them in a large pot with butter and flavourings and cook until soft. Cut up the meat, add the onions, the white wine, add the sausage and broth.
Cook at a very low heat for 45 minutes and only season if necessary, stirring gently.
If you like, you can also add a pork pung (in this case cook the lung in water for 30 minutes. After that, you can slice it thinly and add it to the rest of the meat).
This traditional dish can be accompanied to the fried part of semolina, apple, pear and amaretto.