Braised Italian sausages with cheesy polenta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 8 herby sausages
- 2 rashers smoked streaky baconchopped
- 1 onionsliced
- 1 clove garliccrushed
- 1 tbsp tomato purée
- 250ml red wine
- a few sprigs rosemaryleaves stripped
- 1.2 litres chicken stock
- 200g instant polenta
- 50g butter
- 50g parmesangrated
Nutrition: per serving
- kcal695
- fat38.5g
- saturates17.7g
- carbs48.9g
- sugars5.6g
- fibre5.5g
- protein29.8g
- salt2.7g
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.
