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1
Place the muset in a pot and cover generously with cold, unsalted water. Bring to a bare simmer — never a boil — and maintain that simmer for 1 hour 30 minutes. The casing must remain intact and the collagen of the skin and cartilage must dissolve fully into the flesh; the sausage is ready when it yields without resistance to a thin skewer and the cooking liquid is lightly clouded with gelatin.
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2
While the muset simmers, combine the thinly sliced brovada in a wide braising pan with the lard and bay leaves. Add enough water to just cover. Braise over moderate heat for 45 minutes, stirring occasionally. The brovada is done when it has fully collapsed — soft, yielding, and uniformly sour — with no residual crunch.
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3
Add a spoonful of the muset's cooking liquid to the braised brovada and stir to combine. The braising liquid will deepen in colour and the sharp fermented aroma will soften slightly — a sign the two components have begun to merge.
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4
Lift the muset from its liquid and slice thickly. Arrange the slices over the brovada in the pan. Allow the dish to rest, uncovered, for 5 minutes. The slices will gloss lightly as the collagen-rich juices settle around them.
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5
Serve directly from the pan alongside white polenta. The combined cooking liquids from both components may be offered as a broth at the table. Fresh grated horseradish, passed separately, is traditional in the Udine area.