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