Braised Sausages with Parmesan Polenta
We braised our tasty Three Aussie Farmers Farmhouse Style Sausages in red wine and tomatoes and served them alongside creamy, cheesy polenta to create this hearty meal perfect for winter.
What You Need
- 1 pack Three Aussie Farmers Farmhouse Style Sausages
- 2 Tbsp. oil
- 2 red onions, cut into wedges
- 125ml red wine
- ¼ cup balsamic vinegar
- 800g canned diced tomatoes
- 2 Tbsp. brown sugar
- 6 sprigs thyme
- 2 Tbsp. fresh oregano
- 800ml milk
- 800ml water
- 250g yellow polenta
- 250ml cream
- 100g parmesan, finely grated
- 60g butter, room temp.
How To Make It
- Cook sausages according to pack instructions then set aside, reserving the pan. Over a low-med heat add the onion and cook for 10-12 mins until they are just starting to caramelize. Pour in the wine and vinegar and cook for 4-5 mins until slightly reduced.
- Add in the tomatoes and sugar, stir to combine then bring to a gentle simmer. Add the sausages back in, along with the thyme and oregano, cook for 15-20 mins until the sauce has thickened.
- In a pot add milk and water, season with salt and pepper and bring to a boil. While continuously whisking, add polenta then reduce the heat to low and cook for 10-15 mins until polenta is smooth, stirring occasionally. Stir through the cream, parmesan, and butter.
- Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
