Braised Italian sausages with red wine, porcini mushrooms & creamy polenta recipe | Good Food
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
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Ingredients
- 25g dried porcini mushrooms
- 2 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
- 400g can plum tomatoes
- 2 rosemary sprigs leaves picked and finely chopped
- 2 fresh bay leaves
- 200ml chianti
- 1 tsp sugar
- 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
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