Italian sausages with polenta and tomato sauce
A filing winter dish, the optional chilli gives a real heat. Both the polenta and the sauce can be made in advance and reheated on a low heat before serving.
Ingredients
1 batch of hot, cooked polenta (see recipe)
500 g sausages
1 small onion, chopped
1 carrot, chopped
1 stick of celery, chopped
1 large can of chopped tomatoes
Salt and black pepper
1 red chilli, finely chopped (optional)
500 g sausages
1 small onion, chopped
1 carrot, chopped
1 stick of celery, chopped
1 large can of chopped tomatoes
Salt and black pepper
1 red chilli, finely chopped (optional)
Method
Cook the polenta
Cut the sausages into large chunks and brown in olive oil for around 10 minutes
Add the chopped vegetables and chilli (if using) and cook for 5 minutes
Add the tomatoes (with juice) and simmer for 20 - 30 minutes until the sauce thickens
Season with salt and pepper to taste
Divide polenta amongst 4 bowls, top with sauce and serve
Suggested Sausages
Either spicy - Italian or Toulouse or a meaty Cumberland
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