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

Preperation 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.

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Difficulty and servings

Easy

Serves 2

Preperation 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
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Per serving

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

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