Stranger Foods

Sicilian-style sausages and peppers with herby polenta

Serves 2 | Prep 10 mins | Cook 20 mins

For a summery take on bangers and mash, pile sweet-and-sour peppers onto herby polenta and top with juicy Sicilian-style fennel sausages. Swap the parsley for basil, if you prefer

Source: www.sainsburysmagazine.co.uk

Ingredients

Metric

Imperial

x0.5

4 Sicilian inspired pork sausages
½ tbsp olive oil, plus extra to serve (optional)
1 onion, sliced
1 red pepper, sliced
½ red chilli, deseeded and finely sliced (optional)
1 tbsp red wine vinegar
1 tbsp runny honey
300 ml chicken stock
75 g polenta
1 large handful parsley leaves, chopped, plus extra to serve

Instructions

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Preheat the grill to medium. Grill the sausages for about , turning every or so, until cooked through and browned all over.
Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion, red pepper and chilli, if using, then season well and cook for or until soft, adding splashes of water if the mixture starts to catch on the base of the pan. Stir in the vinegar and honey, then cook for a further . Remove from the heat and cover to keep warm until needed.
Pour the stock into a saucepan and bring to the boil. Once boiling, add the polenta and whisk constantly for until it thickens. Stir in the chopped parsley and season to taste. Immediately spoon onto two serving plates, top with the peppers and sausages and serve with the extra parsley, some cracked black pepper and a drizzle of olive oil, if you like.

Nutrition

Per Serving	% Daily Value
Calories 674 kcal	33.7%
Total Fat 40 g	51.3%
Saturated Fat 14 g	70.0%
Carbohydrates 46 g	16.7%
Dietary Fibre 8 g	28.6%
Sugars 18 g	36.0%
Protein 28 g	56.0%
Sodium 1.88 g	81.7%

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