I recently visited the north of Italy where i returned to the same restaurant in Stresa on Lake Maggiore three times . Their seasonal special, home made sausages with chestnuts and polenta, was so tasty I had it twice. I haven’t been able to find a recipe for that dish, but this dish from ” Rick Stein’s Food Heroes” is a good second best. If you cannot get hold of Luganega sausages in your local Italian deli then any Italian sausages flavoured with garlic and fennel will do.
Ingredients
- 2 tbsps extra virgin olive oil
- 550 g Luganega sausages cut diagonally into 10 cm long pieces
- 1 medium onion peeled and finely chopped
- 2 plump cloves garlic peeled and thinly sliced
- a large pinch dried chilli flakes
- 1 tsp thyme leaves
- 85 ml dry white wine
- 6 sun dried tomatoes in olive oil drained and thinly sliced
- 2 tsps lemon juice
- 1 tbsp finely chopped flat leaf parsley
- sea salt and black pepper
Parmesan Polenta
- 900 ml water
- 120 g polenta
- 40 g butter
- 75 g freshly grated parmesan cheese
Servings:
Instructions
- For the polenta bring the water to the boil in a medium sized pan. Pour in the polenta in a slow steady stream, stirring continuously. Bring to a simmer and leave to cook, stirring often, for 20 minutes.
- After the polenta has been cooking for about 10 minutes start the sausages. Heat the oilve oil in a deep saute pan, add the sausages and lightly brown.
- Add the onion and garlic and cook briefly until soft but not browned. Add the chilli flakes and thyme and cook for 1-2 minutes.
- Add the wine and let it bubble for a few seconds, then add the sun dried tomatoes and some salt and pepper. Cover and simmer for 5 minutes.
- Uncover the sausages, increase the heat slightly and reduce the cooking juices a little then add the lemon juice, parsley and seasoning to taste.
- Stir the butter, parmesan cheese and some salt to taste into the polenta. Spoon it into 4 warmed deep plates then spoon the sausages on top and serve.
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