Chop the meat into rather small cubes. Pat them dry with some kitchen paper.

Melt the lard or heat the oil in a cast iron pan. Fry the meat cubes until nicely browned all over. Do this in two batches if your pan is not large enough, the pan should not be overcrowded.

Return all the meat cubes to the pan and add the finely chopped onion and about ½ teaspoon salt.

Add ¼ cup water, cover and cook gently for about 20 minutes or until the meat is quite tender. Add a splash of water or so if necessary, if you notice that the dish becomes too dry.

Start cooking the polenta.

Cut the sausages into slices, about 1 cm/ 0.4 inch thick. Chop the garlic finely.

Add the sausages, garlic, tomato paste and bay leaves to the pan.

Pour the white wine, cover again and continue cooking for 10 minutes or so until the meat is very tender and the sausages are cooked through.

Adjust the taste with salt and pepper.

In the meantime heat the vegetable oil and fry the eggs in a large pan.

Divide the stew between four serving dishes, give a fried egg on top of each dish and crumble some of the feta on top of each plate.

Sprinkle some parsley over the dish and serve hot with polenta and pickled vegetables.