SAUSAGE & LEEK RAGU WITH CREAMY POLENTA
The last polenta recipe I developed for you went down an absolute treat, and this version with a creamy sausage & leek ragu is just as wonderful. It's proper comfort food to me.
Ingredients
- 400 g plant-based sausages
- olive oil
- 1 onion finely chopped
- 1 leek finely sliced
- 2 garlic cloves minced
- 3/4 tsp fennel seeds ground into a powder
- 1/2 tsp chilli flakes
- 2 sprigs rosemary one sprig finely chopped & one sprig leaves picked
- 150 ml dry white wine
- 150 ml plant-based cream
- 150 ml vegetable stock
- salt & freshly ground black pepper
POLENTA
- 250 ml plant-based milk (I used oat milk)
- 160 g polenta
- 50 g plant-based butter
- 50 g plant-based parmesan
Instructions
-
Make a slice down the side of each sausage and remove its skin. Heat a good glug of oil in a large frying pan set over a medium heat and once hot, tear small pieces of the skinless sausages into the pan. Fry for 5-6 minutes, stirring frequently, until the sausage meat is golden and starting to crisp up on the edges. Remove from the pan with a slotted spoon and set aside.
-
Add the onion, leek and a pinch of salt into the same pan, adding a splash more oil if your pan is too dry. Fry for 10-12 minutes, stirring frequently, until soft and translucent. Stir through the garlic, fennel seeds, chilli flakes and finely chopped rosemary and continue to fry for a further minute or so, just to soften.
-
Increase the heat and pour in the wine. Allow to simmer and bubble for 2-3 minutes, until almost evaporated. Add the fried sausage, cream, stock and a pinch of salt, then bring the pan to a gentle simmer. Reduce the heat to low, cover with a lid, and cook for 25 minutes. Remove the lid, and cook for a further 5-10 minutes, or until the sauce has reduced and the ragu is thick and glossy. Taste and adjust the seasoning, if needed.
-
Meanwhile, bring the milk, 1L of water and a good pinch of salt to a boil in another large saucepan. Reduce the heat to low and whisking as you go, gradually add the polenta. Simmer the polenta, whisking regularly, for 25-35 minutes, or until it’s thick, fluffy and no longer sticks to the bottom of the pan (if you are using a quick cook polenta, it will only need 4-5 minutes of cooking, so you can make it right before serving). Remove from the heat and stir through the butter and parmesan until melted. Taste and adjust the seasoning, if needed.
-
Heat a glug of olive oil in another frying pan over a medium-high heat. Once hot, add the picked rosemary leaves and fry for 20-30 seconds, until nice and crisp.
-
Plate the polenta up between bowls and spoon over the sausage ragu. Serve topped with the crispy rosemary, an extra sprinkling of chilli flakes and a good crack of black pepper.
If you loved your polenta with this Sausage & Leek Ragu, you’ve got to try it with my Mushroom Ragu too!
Leave a Reply