Francesco Mazzei’s Welsh Lamb sausage with polenta and Tuscan cannellini beans – Eat Welsh Lamb and

Ingredients

• 1kg PGI Welsh Lamb mince
• 100g pork mince
• 27g fine salt
• 25g sweet paprika
• 5g fennel seeds, lightly crushed
• 1 garlic clove, finely chopped
• Sausage cases
• 100g polenta Valsugana
• 250ml milk
• 250ml water or vegetable stock
• 50g Grana Padano Riserva
• 20g butter
• 25ml extra virgin olive oil
• Pinch of sea salt
• 200g dry cannellini beans (soaked in cold water overnight)
• 1 stick of celery
• 1 shallot
• 1 small carrot
• 3 garlic cloves, thinly sliced
• 3 sprigs rosemary, chopped (leaves only)
• Few sprigs of thyme, chopped
• Few sprigs flat leaf parsley