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Braised Italian sausages with red wine, porcini mushrooms & creamy polenta

Two servings of braised Italian sausages with red wine, porcini mushrooms & creamy polenta

Braised Italian sausages with red wine, porcini mushrooms & creamy polenta

Name: Braised Italian sausages with red wine, porcini mushrooms & creamy polenta
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 25g dried porcini mushrooms; 2 tbsp olive oil; 8 Italian pork sausages; 200g portobellini mushrooms sliced; 1 onion finely chopped; 1 carrot finely chopped; 2 celery sticks finely chopped; 3 garlic cloves thinly sliced; 400g can plum tomatoes; 2 rosemary sprigs leaves picked and finely chopped; 2 fresh bay leaves; 200ml chianti; 1 tsp sugar; steamed greens, peas and chopped parsley, to serve (optional); 375g quick-cook polenta; 1.4 litres milk; 80g parmesan finely grated; 80g butter; 50ml double cream

Esther Clark

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 30 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Braise sausages in red wine and you’ll achieve plenty of rich flavour, perfect to pair with mounds of soft polenta for a comforting dinner on cooler evenings

High-fibre

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Mushrooms are incredibly eco-friendly as they can be grown on, or in, many different waste products, such as coffee grounds and cardboard, and only require a small amount of water to grow. Have a go at growing your own without the fuss by using a kit, now widely available.

By braising sausages in red wine, you’ll achieve plenty of rich flavour – this is a comforting dinner for cooler evenings, especially when served with mounds of soft polenta. Use good-quality Italian pork sausage if you can – one with added fennel or chilli works nicely. Italian sausages have a coarser, more robust texture than standard British sausages.

Ingredients

Nutrition

Units:

MetricUS

25g dried porcini mushrooms
2 tbsp olive oil
8 Italian pork sausages
200g portobellini mushrooms

sliced
1 onion

finely chopped
1 carrot

finely chopped
2 celery sticks

finely chopped
3 garlic cloves

thinly sliced
400g can plum tomatoes
2 rosemary sprigs

leaves picked and finely chopped
2 fresh bay leaves
200ml chianti
1 tsp sugar
steamed greens, peas and chopped parsley, to serve (optional)

For the polenta

375g quick-cook polenta
1.4 litres milk
80g parmesan

finely grated
80g butter
50ml double cream

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Nutrition: Per serving

kcal986
fat65g
saturates34g
carbs52g
sugars27g
fibre7g

high
protein36g
salt3.7g

Method

step 1

Tip the dried porcini into a heatproof bowl and cover with 150ml boiling water. Set aside. Heat half the oil in a large, shallow flameproof casserole dish over a medium heat and fry the sausages for 3 mins on each side, or until golden brown. Remove to a plate.
step 2

Heat the rest of the oil in the pan over a medium-high heat and fry the mushrooms for 5-7 mins until they have released most of their liquid. Stir in the veg and garlic, and fry for 5 mins. Add the rehydrated porcini, the tomatoes, herbs, wine and sugar, bring to a simmer and cook for 10 mins. Add the sausages, cover, reduce the heat and cook for 1 hr.
step 3

Cook the polenta with the milk following pack instructions, then stir in the cheese, butter and cream. Season to taste. Serve the polenta with the sausages alongside some steamed greens, peas and a sprinkling of parsley, if you like.

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A star rating of 4.3 out of 5.3 ratings

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