Name: Brovada e Muset
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Shredded Brovada DOP; 800 g Raw Friulian muset sausage (Two sausages of about 400 g each.); 3 cloves Garlic; 4 leaves Bay leaf; 300 ml Vegetable broth (Add a little at a time as needed.); 30 ml Extra-virgin olive oil; 5 g All-purpose flour; 2 g Salt (Taste before adding; the sausages and broth are already savory.); 0.5 g Black pepper

Buy ready-fermented, shredded Brovada DOP and raw muset. Their preparation begins long before this cooking stage.

Make ahead The brovada can be stewed ahead and gently reheated while the muset finishes cooking.

By Italia Magnifica · Updated October 2026

Prep: 15 min
Cook: 2 hr 5 min
Serves: 4
Difficulty: Medium

Brovada e Muset

Prep 15 min · Cook 2 hr 5 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

500 g1 lb
Shredded Brovada DOP
800 g1¾ lb
Raw Friulian muset sausageTwo sausages of about 400 g each.Two sausages of about 14 oz each.
3 cloves3 cloves
Garlic
4 leaves4 leaves
Bay leaf
300 ml1¼ cups
Vegetable brothAdd a little at a time as needed.Add a little at a time as needed.
30 ml2 tbsp
Extra-virgin olive oil
5 g2 tsp
All-purpose flour
2 g⅓ tsp
SaltTaste before adding; the sausages and broth are already savory.Taste before adding; the sausages and broth are already savory.
0.5 g¼ tsp
Black pepper

Equipment

Saucepan long enough for the sausages
Lidded casserole
Slotted spoon

Method

Place the raw muset in a saucepan and cover generously with cold water. Bring slowly to a bare simmer, then cook gently for 90 minutes, keeping the sausages submerged.Place the raw muset in a saucepan and cover generously with cold water. Bring slowly to a bare simmer, then cook gently for 90 minutes, keeping the sausages submerged.
Meanwhile, peel and lightly crush the garlic. Warm the oil in the casserole and cook the garlic with the bay leaves for 2 minutes without darkening. Add the brovada and 100 ml stock. Cover and simmer gently for 90 minutes, adding the remaining stock a little at a time when the pan starts to dry.Meanwhile, peel and lightly crush the garlic. Warm the oil in the casserole and cook the garlic with the bay leaves for 2 minutes without darkening. Add the brovada and ½ cup stock. Cover and simmer gently for 90 minutes, adding the remaining stock a little at a time when the pan starts to dry.
Mix the flour with a spoonful of the warm cooking liquid, then stir it into the brovada. Season with pepper and add salt only after tasting. Lift the muset from their water, lay them on the brovada and cook together, covered, for 30 minutes.Mix the flour with a spoonful of the warm cooking liquid, then stir it into the brovada. Season with pepper and add salt only after tasting. Lift the muset from their water, lay them on the brovada and cook together, covered, for 30 minutes.
Remove the bay leaves. Slice the hot muset thickly and serve with the brovada and a little of its cooking liquid.Remove the bay leaves. Slice the hot muset thickly and serve with the brovada and a little of its cooking liquid.