Venison sausages with polenta

Venison sausages with polenta

Soft polenta, like mashed potato, is the perfect comfort food - jazz it up by serving with posh venison sausages

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Ready in 30 mins

Method

  1. Heat 1 tbsp olive oil in a large frying pan. Add the sausages and onion and fry for 10 minutes, turning occasionally, until the sausages are browned. Pour in the wine, let it bubble for a few seconds, then stir in the passata and olives. Cook gently for 10-15 minutes, adding a little water if it gets too dry.
  2. Meanwhile, put the polenta in a saucepan with 1 litre water and the stock granules or crumbled cube. Bring to the boil, stirring often, then simmer for 5 minutes (continue stirring) until it is thick and creamy. Stir in the butter. Serve topped with the sausages and onion sauce, with the parsley scattered over.
Try

Know-how

Soft polenta, like mashed potato, is the perfect comfort food. Use quick-cook polenta, so it's ready to serve in 10 minutes.

Per serving

1157 kcalories, protein 54g, carbohydrate 83g, fat 66 g, saturated fat 24.5g, fibre 7.3g, salt 4.58 g

Recipe from olive magazine, January 2005.

BBC Good Food shows - Book tickets now

Latest comments and suggestions

  • 09 September 2009

    Suzanne rated and commented on this recipe

    4 stars

    We have enjoyed this tasty meal regularly over the winter, though usually add a few more pitted kalamata olives

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 03 November 2009

    juliee commented on this recipe

    what passata?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Ready in 30 mins

Ingredients

  • olive oil
  • 6 venison sausages (available in most supermarkets)
  • 1 onion , thickly sliced
  • 100ml red wine
  • 500ml passata
  • 8 olives , stoned
  • 150g quick-cook polenta
  • vegetable stock granules (such as Marigold) 1tbsp, or 1 cube, crumbled
  • 25g butter
  • 2 tbsp chopped flat-leaf parsley
Send to a friend Print this recipe Add to your binder

Per serving

1157 kcalories, protein 54g, carbohydrate 83g, fat 66 g, saturated fat 24.5g, fibre 7.3g, salt 4.58 g

Kodak

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
Find more recipes at Good Food channel

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy inspired recipes delivered straight to your door every month.

Order today, receive your first 3 issues for just £3.

Events

BBC Good Food shows

Join us in Birmingham, London or Glasgow in November!

Plan your trip and book tickets online now.

On TV

Foodie TV

Good Food Channel - see your favourite chefs on Sky Channel 249, Virgin TV 260.

See all TV listings at radiotimes.com, see all goodfoodchannel.co.uk

listings.

Websites

Shopping Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com
Shopping

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk