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: 120 min
Cuisine: Italian
Ingredients: 25 g dried porcini mushrooms; 2 tbsp olive oil; 8 Italian pork sausages; 200 g portobellini mushrooms sliced; 1 onion finely chopped; 1 carrot finely chopped; 2 celery sticks finely chopped; 3 garlic cloves thinly sliced; 400 g can plum tomatoes; 2 rosemary sprigs leaves picked and finely chopped; 2 fresh bay leaves; 200 ml chianti; 1 tsp sugar; steamed greens, peas and chopped parsley, to serve (optional); 375 g quick-cook polenta; 1.4 L milk; 80 g parmesan finely grated; 80 g butter; 50 ml double cream

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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

1119 kcal /serving 1h 30m Serves 4 Medium Italian

Ingredients

Metric Imperial

25 g dried porcini mushrooms
2 tbsp olive oil
8 Italian pork sausages
200 g portobellini mushrooms sliced
1 onion finely chopped
1 carrot finely chopped
2 celery sticks finely chopped
3 garlic cloves thinly sliced
400 g can plum tomatoes
2 rosemary sprigs leaves picked and finely chopped
2 fresh bay leaves
200 ml chianti
1 tsp sugar
steamed greens, peas and chopped parsley, to serve (optional)
375 g quick-cook polenta
1.4 L milk
80 g parmesan finely grated
80 g butter
50 ml double cream

Preparation

Not specified

Cooking

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.
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.
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.

Plating & Serving

Not specified

Suggested Sides

Nutrition per Serving

1119 Calories

37.6g Protein 32% DV

111.5g Carbs 38% DV

59.1g Fat 76% DV

8.1g Fiber 21% DV

27.8g Sugars

815mg Sodium 54% DV

142mg Cholesterol 40% DV

Health Labels

Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Crustacean Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free

* Daily Values based on a 2,000 calorie diet.

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