{"id":2156,"date":"2013-01-16T01:44:48","date_gmt":"2013-01-16T01:44:48","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2156"},"modified":"2013-02-20T00:21:40","modified_gmt":"2013-02-20T00:21:40","slug":"sausages-with-tomato-olive-ragout-and-polenta","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2156","title":{"rendered":"SAUSAGES WITH TOMATO-OLIVE RAGOUT AND POLENTA"},"content":{"rendered":"

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“And men sit down to that nourishment which is called supper.”\u00a0 (William Shakespeare)<\/strong><\/em><\/p>\n

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When it is a rainy January night and you live half way up a mountain one craves warming, simple comfort food.\u00a0 Our nephew Brett and his wife Fiona were entertaining us.\u00a0 What a delight to walk into\u00a0 to their new home and smell the rich aroma of dinner cooking.\u00a0\u00a0\u00a0 Perfectly grilled lamb sausages serve on mashed potatoes with a fresh tomato sauce.<\/p>\n

This\u00a0 slightly different recipe\u00a0 is composed of several parts.\u00a0 Each quite simple, but the sum total of their parts is an outstanding dish perfect for a family supper or casual entertaining.\u00a0 You can vary the recipe by your choice of sausages.<\/p>\n

Polenta is a staple of northern Italy and\u00a0 its hearty character is best accented by the robust flavours of the savory ragout.\u00a0\u00a0 SAUSAGES WITH TOMATO-OLIVE RAGOUT AND POLENTA\u00a0 is indeed nourishment which is called supper.<\/p>\n

ingredients:<\/strong><\/p>\n

6 cups peeled, seeded and chopped tomatoes or 2 cans (28 oz\/796 ml) peeled Tomatoes from Italy<\/p>\n

2 tbs extra-virgin olive oil<\/p>\n

1 small red Spanish onion, peeled and left whole<\/p>\n

4 fat cloves garlic paper removed and left whole<\/p>\n

salt and freshly ground pepper<\/p>\n

2 lb (l kg) Italian pork sausages preferably flavoured with fennel seeds or your favourite pork, veal or lamb sausage<\/p>\n

8 1\/2 cups water<\/p>\n

2 cups polenta<\/p>\n

2 tsp chopped fresh rosemary<\/p>\n

3 tbs unsalted butter<\/p>\n

3\/4 cup pitted brine-cured black olives such as Kalamata or Ni\u00e7oise<\/p>\n

wedge of parmesan cheese for shaving<\/p>\n

1 1\/2 tbs coarsely chopped fresh flat-leaf Italian parsley<\/p>\n

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In a heavy soup pot over low heat splash\u00a0 olive oil into the pan.\u00a0 Add the garlic and slowly let the garlic brown on all sides and flavours the olive oil.\u00a0\u00a0 Add the onion and let brown for a few minutes more.<\/p>\n

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Add the tomatoes and bring to a boil.\u00a0 Reduce the heat to low and simmer, uncovered until the sauce thickens., 45-60 minutes. If you have used whole peeled tomatoes break the tomatoes into pieces with a wooden spoon.\u00a0 Remove from the heat and discard the onion.\u00a0 Pass the mixture through the fine disk of a food mill.\u00a0 Alternatively, pur\u00e9e in a food processor fitted with the metal blade, then pass through a fine-mesh sieve.\u00a0 Season with salt and pepper.\u00a0 Set aside in a saucepan.<\/p>\n

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Meanwhile, prick the sausages with a fork.\u00a0 In a large saucepan, bring 1\/2 cup of the water to a boil.\u00a0 Add the sausages and cook over medium-high heat, turning occasionally, until golden on all sides, and half-cooked, (10-12 minutes).\u00a0 Drain and when cool enough to handle, cut each sausage on the diagonal into 2-inch pieces.<\/p>\n

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In a large, heavy saucepan, bring 8 cups of water to a boil over high heat.\u00a0\u00a0\u00a0 Slowly add the polenta in a steady stream while whisking constantly.\u00a0 Continue to whisk until the mixture thickens, 3-4 minutes.\u00a0 Switch to a wooden spoon, and continue to simmer, stirring until the polenta pulls away from the sides of the pan, 20-25 minutes.\u00a0 Stir in the rosemary and butter.\u00a0 Season to taste with salt and pepper.<\/p>\n

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Now place the pur\u00e9ed sauce over medium heat and bring to a simmer.\u00a0 Add the sausage pieces and the olives and simmer, uncovered, until the sausages are cooked through, about 10 minutes.<\/p>\n

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Divide the polenta equally among warmed individual plates.\u00a0 Spoon the sauce and sausages around the edges.\u00a0 Using a cheese shaver or a vegetable peeler,\u00a0 generously shave pieces of Parmesan cheese over each serving.\u00a0 Garnish with the parsley and a few sprigs of rosemary and serve immediately.\u00a0 Serves Six.<\/p>\n

\t SAUSAGES WITH TOMATO-OLIVE RAGOUT AND POLENTA<\/span><\/p>\n
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Recipe Type<\/span>: Main<\/span><\/div>\n
Cuisine: Italian<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: