Roasted Italian Salsicca in Tomato Sugo with PolentaMay 19, 2014
You can’t go wrong with this delicious Italian style pork coupled with creamy polenta.
Ingredients for two people
|2||brown onion, quartered|
|2 tbs||olive oil|
|1 tin||diced tomatoes|
|1/2||long chilli, finely diced|
|1 small handful||thyme, destemmed|
|1 tbs||red wine vinegar|
|6||Italian pork sausages|
|1 L||boiling water (milk optional)|
|70 g||rocket, washed|
For the sausages
Preheat the oven to 180ºC. Place the onion and garlic into a baking tray and dress with the olive oil. Place them into the oven for 5 minutes or until the onions begin to brown. Now add in the diced tomatoes, chilli, thyme, vinegar, and finally the sausages. Prick the sausages with a fork, this will encourage all of the delicious flavours from the sausages to combine with the tomatoes. Bake the sausages and tomatoes for 15-20 minutes and then remove from the oven.
For the polenta
Meanwhile, combine water and a pinch of salt in a large pan and bring to boil. When the mixture is boiling gradually add the polenta in a thin steady stream stirring constantly until incorporated. Cook for 4-5 minutes or until smooth and soft. For a more creamy polenta, you may like to substitute half the water with milk.
Divide the polenta between plates and then top with the roasted Italian pork sausages and all the lovely tomato juices, serve with a side of rocket and a good grind of salt and pepper.
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