Ā
Ā
Ingredients
Ragu
3 Tbs of Olive Oil
1 Onion Diced
1 crushed clove of garlic
4 Brooklands Garlic and Pepper, Fennel or Toulouse Free Range Sausages
1 cup red wine
400ml Chicken Stock or Vegetable Stock
1 can of diced tomatoes
2 Bay Leaves
Salt and Pepper
Parmesan Shavings to serve
Polenta
250ml Milk
1 cup Polenta
1/2 cup cream
100 grams Butter
100g Parmesan
Salt and Pepper
Lets get cooking
Firstly deskin sausages and roll into little balls about 4 per sausage,then heat oil in a large sauce pan.Add olive oil and heat, then add sausage balls and cook until they have color all over. Add onion and bay leaves until golden, add wine and bring to boil then turn down and simmer until wine has evaporated.
Add tomatoes and stock then cook until you have a rich sauce and salt and pepper to season.
Polenta
Heat the milk with 1000ml water and a good pinch of salt once boiling reduce heat and rain in your polenta while whisking to prevent clumping. Cook on a low heat until the polenta has absorbed all the liquid. Then whisk in the cream, butter and parmesan then season to taste.
Serve the ragu on top of a serving of polenta with a lovely garden salad.
For more on Brooklands Free Range farm and their sausages, and the markets they visit head to this link
https://www.facebook.com/BrooklandsFreeRangeFarms/
With Daisy Love. x
- Ingredients
- Ragu
- 3 Tbs of Olive Oil
- 1 Onion Diced
- 1 crushed clove of garlic
- 4 Brooklands Garlic and Pepper, Fennel or Toulouse Free Range Sausages
- 1 cup red wine
- 400ml Chicken Stock or Vegetable Stock
- 1 can of diced tomatoes
- 2 Bay Leaves
- Salt and Pepper
- Parmesan Shavings to serve
- Polenta
- 250ml Milk
- 1 cup Polenta
- ½ cup cream
- 100 grams Butter
- 100g Parmesan
- Salt and Pepper
- Lets get cooking
- Firstly deskin sausages and roll into little balls about 4 per sausage,then heat oil in a large sauce pan.Add olive oil and heat, then add sausage balls and cook until they have color all over. Add onion and bay leaves until golden, add wine and bring to boil then turn down and simmer until wine has evaporated.
- Add tomatoes and stock then cook until you have a rich sauce and salt and pepper to season.
- Polenta
- Heat the milk with 1000ml water and a good pinch of salt once boiling reduce heat and rain in your polenta while whisking to prevent clumping. Cook on a low heat until the polenta has absorbed all the liquid. Then whisk in the cream, butter and parmesan then season to taste.
- Serve the ragu on top of a serving of polenta with a lovely garden salad.
Ā