Venison sausages with polenta

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olive magazine

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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.

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

Latest comments and suggestions

• Suzanne

  09 September 2009

  Suzanne rated and commented on this recipe

  

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

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• juliee

  03 November 2009

  juliee commented on this recipe

  what passata?

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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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Difficulty and servings

Serves 2

Preparation and cooking times

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

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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