Braised Italian sausages with cheesy polenta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- olive oil
- 8 herby sausages
- 2 rashers smoked streaky bacon, chopped
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 tbsp tomato purée
- 250ml red wine
- a few sprigs rosemary, leaves stripped
- 1.2 litres chicken stock
- 200g instant polenta
- 50g butter
- 50g parmesan, grated
Method
- STEP 1
Heat a little olive oil in a pan and brown the sausages all over. Take out of the pan. Add the bacon to the pan and cook until crisp.
- STEP 2
Now add the onions and cook until soft and golden. Add the garlic and tomato purée and cook for a minute then add the red wine and cook until reduced by half.
- STEP 3
Put the sausages back in then add the rosemary and 200ml of the chicken stock. Simmer for 20 minutes until the sauce has reduced and the sausages are cooked.
- STEP 4
Make up the polenta following pack instructions using the rest of the stock.
- STEP 5
Beat the butter and cheese into the polenta and taste it before adding more seasoning, if needed. Add a splash more stock if you like it a little looser. Serve topped with the sausages and sauce.
