Braised Italian sausages with red wine, porcini mushrooms & creamy polenta

Method3 steps · about 1 hr 50 min

1. 1

   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.

   Uses 25g dried porcini mushrooms · 1 tbsp olive oil · 8 Italian pork sausages · 150ml boiling water (to soak porcini)

2. 2

   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 (3), and fry for 5 mins. Add the rehydrated porcini, the tomatoes, herbs, wine and sugar (1 tsp), bring to a simmer and cook for 10 mins. Add the sausages, cover, reduce the heat and cook for 1 hr.

   Braise sausages · 60 minUses 25g dried porcini mushrooms · remaining1 tbsp olive oil · 8 Italian pork sausages · 200g portobellini mushrooms sliced · 1 onion finely chopped · 1 carrot finely chopped · 2 celery sticks finely chopped · 3 garlic cloves thinly sliced

3. 3

   Step 3: Cook the polenta with the milk (1.4 litres) following pack instructions, then stir in the cheese, butter (80g) and cream (50ml). Season to taste. Serve the polenta with the sausages alongside some steamed greens, peas and a sprinkling of parsley, if you like.

   Cook polenta · 10 minUses 8 Italian pork sausages · steamed greens, peas and chopped parsley, to serve (optional) · 375g quick-cook polenta · 1.4 litres milk · 80g parmesan finely grated · 80g butter · 50ml double cream