Mid Week - Italian sausage meatballs in sugo with polenta

by Olivia McCrimmon June 22, 2022 2 min read

Mid Week - Italian sausage meatballs in sugo with polenta

Quick, easy, tasty: tick, tick, tick. This week, we've adapted an Adam Liaw recipe for sausages (squeezed out and rolled into balls) cooked in tomato sugo. After all, what is a sausage if not a large meatball in a casing? We served with polenta but it would be just as good with pasta or crusty bread. 
 

Ingredients:

From Hagen's:

500g Italian Pork Sausages
¼ cup Mount Zero Organic Olive Oil

From the pantry or the Hagen's Veggie Box:

700ml tomato passata
1 brown onion, finely minced
4 garlic cloves, sliced
1 tbsp tomato paste
Mount Zero Pink Lake Salt, to season
A handful of basil leaves
Freshly ground black pepper, to serve

To serve:

1½ cups water or chicken stock
1½ cups Saint David Dairy Milk
½ cup polenta
½ tsp Mount Zero Pink Lake Salt
50g cold Saint David Dairy Butter, cut into cubes
¾ cup freshly grated parmesan

*This recipe is based on regular polenta. If you can only find quick polenta, you may need to decrease the cooking time and add a little more liquid. Quick polenta will take 3-5 minutes, regular 25-30 minutes.

To serve:

Gemtree Cinnabar Grenache Shiraz Mataro 2018

Method: 

 

1. Squeeze the sausage meat out of the casing and form into little balls, around 3cm in size. Heat a medium saucepan over low-medium heat and add the olive oil, onion and garlic. Fry for about 8-10 minutes until fragrant and lightly browned. Increase the heat to medium, then add the sausages meatballs and fry until lightly browned.

2. Add the tomato paste and passata and season well with salt. Bring to a simmer, then cover and reduce the heat to low. Simmer for 15 minutes until the meatballs are cooked through, and then simmer for a further 10-15 minutes uncovered until the tomato sauce has thickened. Stir through the basil and finish with a grind of black pepper.

3. While the meatballs are cooking, prepare the polenta by bringing the water or stock and milk to a simmer. Whisk in the polenta and salt, then reduce the heat to very low. Keep on a low heat for about 30 minutes, whisking occasionally, until the polenta reaches the smooth consistency you like. Just before serving, whisk through the cold butter and parmesan. Taste and adjust the seasoning.

4. Serve your sausage meatball and sugo over your creamy polenta, top with some more fresh basil and plenty of parmesan. Enjoy with a crisp and acidic salad to cut through the richness of the dish.


Leave a comment

Comments will be approved before showing up.


Also in Mid-Week Meals

Mid Week - Korean Chicken Stir Fry
Mid Week - Korean Chicken Stir Fry

by Olivia McCrimmon June 22, 2022 1 min read

With the cooler change in weather, we find ourselves reaching for takeaway more frequently. This Korean Chicken Stir Fry is simple, it's packed with flavour and with all home-cooked meals, you can ensure that the meat you're eating is good quality meat!
Mid Week - Palestinian Chicken with Sumac and Onion
Mid Week - Palestinian Chicken with Sumac and Onion

by Olivia McCrimmon June 22, 2022 2 min read

Musakhan is a traditional Palestinian chicken meal that's served from one dish, for everyone to tear of bread and sandwich the tender, spiced chicken and onions in between. With the mild weather we've been blessed with, we cooked the chicken on the barby to give the whole dish a nice, toasty flavour but cooking it in the oven will works wonderfully too! 
Mid Week - Shredded Lamb Shoulder Tacos
Mid Week - Shredded Lamb Shoulder Tacos

by Olivia McCrimmon June 22, 2022 2 min read

In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! ​We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!