Crusty bread
Try our next level recipe for crusty white bread - it takes a lot longer to prepare but the result will be the best loaf of bread you've baked at home
Braised Italian sausages with red wine, porcini mushrooms & creamy polenta
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
- 25g dried porcini mushrooms
- 2 tbsp olive oil
- 8 Italian pork sausages
- 200g portobellini mushroomssliced
- 1 onionfinely chopped
- 1 carrotfinely chopped
- 2 celery sticksfinely chopped
- 3 garlic clovesthinly sliced
- 400g can plum tomatoes
- 2 rosemary sprigsleaves 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 parmesanfinely grated
- 80g butter
- 50ml double cream
Nutrition: Per serving
- kcal986
- fat65g
- saturates34g
- carbs52g
- sugars27g
- fibre7ghigh
- 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.
