SAUSAGE AND BORLOTTI CASSEROLE

Serve with Polenta

3 tbsp olive oil
8 italian sausages
1 onion,chopped
1 lb carrots diced
1 celery heart,diced
2 leeks,finely chopped
7 fl oz dry white wine
1/4 pint stock
1 cooking apple,peeled,cored and finely chopped
1 bay leaf
14 oz can of borlotti beans,drained and rinsed
1 tsp plain flour,mixed to a paste with 1 tsp soft butter
salt and fresly ground pepper

FOR THE POLENTA
1 3/4 pints water
2 tsp salt
6 oz polenta flour
2 oz butter
4 oz parmesan cheese,freshly grated
3 tbsp chopped fresh flat-leaf parsley,extra for garnish

Heat the oil in a large,deep pan. Add the sausages, onion,garlic,carrots,celery and leeks,stir well and cook for 10 minutes,until just cook for 10 minutes,until just turning golden brown.

Add the wine,stock,apple, bay leaf and some salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes,until the sausages are cooked through and the vegetables are tender.

Stir in the borlotti beans and cook for 10 minutes. If the juices need to be thickened slightly, add the flour paste,stirring constantly,and cook for 1 minute.

4. To make the polenta, bring the water to the boil in a large,deep pan with the salt. Reduce the heat and gradually add the polenta,stirring constantly with a whisk. Simmer for 20 minutes. until the polenta is ery thick and is coming away from the side of the pan; it may seem the polenta has thickened faster than this but it really must cook on to allow the grains to become tender.

5.Beat the butter and Parmesan into the polenta and season to taste, adding plenty of fresly ground black pepper. Stir in the parsley. To serve, divide the polenta between 4 large,shallow bowls and spoon over the sausages and vegetable mixture,then spoon over the juices.

 

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