Braised Italian sausages with peppers, fennel and creamy parmesan polenta
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
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It’s worth seeking out big, high-quality sausages as they are the star of the show here. You could switch out the basil for parsley or tarragon, if you prefer
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Try our braised Italian sausages with peppers, fennel and creamy parmesan polenta, then discover sausage, spinach and chilli pasta, sausage and fennel pasta, stuffed sausage pasta bake, crispy sausage orecchiette, or sausage pasta with broccoli.
Braised Italian sausages with peppers, fennel and creamy parmesan polenta recipe
Ingredients
Nutrition
-
3 tbsp olive oil
-
5-6 large good-quality Italian sausages (we used Salsicciamo Siciliana Sausage & Wild Fennel)
-
1 red onion
finely sliced
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3 peppers (ideally a mixture of red and yellow)
-
1 large fennel bulb
finely sliced (save any fronds for garnishing)
-
3 garlic cloves
sliced
-
3 oregano sprigs
leaves picked
-
2 thyme sprigs
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125ml white wine
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250ml good-quality chicken stock
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1 litre whole milk
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150g quick-cook polenta
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50g parmesan
finely grated
-
30g unsalted butter
-
½ tbsp sherry vinegar
-
10g basil
torn, plus more small leaves to serve
Nutrition: per serving
- kcal735
- fat50g
- saturates21g
- carbs30g
- sugars21g
- fibre6g
- protein33g
- salt3.8g
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Method
-
step 1
Put 1 tbsp of oil in a large, wide, lidded casserole over a medium heat and, once hot, cook the sausages for 3-4 mins on each side until well browned. Remove from the pan to finish cooking later.
-
step 2
Pour in the remaining oil, then scatter in the onion, peppers, fennel, garlic and a pinch of salt, then stir to combine. Add in the oregano and thyme. Cook over a high heat for 5-6 mins, then reduce the heat to medium-low, put on the lid and cook for 30-35 mins, stirring every so often, until the veg has softened and is beginning to caramelise.
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step 3
Pour in the wine and let it bubble away until nearly evaporated, then pour in the stock and nestle in the sausages. Turn down the heat to medium and cook for 10-12 mins to reduce the sauce by about a third, stirring often so nothing catches, until it creates a light gravy-like sauce but not a soupy broth.
-
step 4
Meanwhile, pour the milk into a very large pan. Bring to a simmer, then scatter in the polenta a little at a time, whisking all the time. Cook for 7-8 mins until thickened and creamy. Whisk in the parmesan, butter and some salt and pepper. The polenta will thicken quickly as it sits so loosen with a splash more milk if needed.
-
step 5
Stir the vinegar into the veg, then scatter in most of the basil. Pour the polenta onto a large platter and spoon the sausages and peppers on top. Scatter with any reserved fennel fronds and some small basil leaves.
More comforting sausage recipes
Authors
Helena Busiakiewicz
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