Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • Make up the polenta following pack instructions using the rest of the stock.
  • 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.