A real hearty and comforting dish, a perfect Italian sausage ragu over a rich and indulgent cheesy polenta, pass me the red wine!
I’ve been intrigued by sausage ragu recipes on t’interweb for a while, and I figured that it would be a good way to expand my sausage repertoire. Especially as I have been making my own sausages for years as a result the process was not too intimidating and they were yummy.
However given that most of you guys that follow me are American I’m guessing both sweet and spicy Italian sausage is not an unusual ingredient to you. For those of you less familiar, you can make the mix with pork, red wine vinegar, salt pepper, paprika, garlic powder, onion powder sugar, oregano and basil (and chili flakes if spicy).
Afterwards mix together and you are sorted, if you are feeling adventurous stuff in to casings and you have a real treat.
But back to this sausage ragu, I typically see it served with pasta but you all know that I love a cheesy polenta consequently that was my choice for today.
The smoked Gouda worked so very well with the flavours, but you can use any cheese you like. Obviously if you can find a good smoked cheese I would urge you to give it a try.
If you have any other ‘Italian sausage’ ideas or recipes drop me a comment because I’d love to read your recommendations.
Italian Sausage Ragu With Cheesy Polenta
- 400 g Hot Italian Sausage Skins removed
- 50 g Onion Finely diced
- 35 g Celery Finely diced
- 1 Tsp Olive Oil
- 350 g Plum Tomatoes From a can is fine, it is what I use at this time of year
- 1 Tsp Dried Thyme
- 1 Bay Leaf
- 1/2 Tsp Black Pepper
- 1 l Chicken Stock
- 170 g Polenta
- 150 g Smoked Gruyere Cheese
- 100 g Butter
- Heat the olive oil in a large frying pan over a low to medium heat.
- Add the onion and celery and cook for 10 minutes until softened but not coloured.
- Mash the skinless sausage in a bowl and then turn up the heat to high and fry off for 10-15 minutes until nicely coloured.
- Add in the tomatoes, thyme, black pepper and bay leaf cover and cook for 30 minutes.
- Now we can start the polenta which should take 45 minutes.
- Bring your chicken stock to a boil then reduce to a simmer.
- Pour in the polenta slowly whilst continuously stirring and continue to stir until cooked.
- After 30 minutes remove the lid from the ragu and allow to finish for 15 minutes with the lid off to reduce.
- Stir in your cheese and butter until it is melted then serve.