The other day I felt like eating something I use to eat a lot of when growing up.
Pork sausages were a staple protein in my family especially when my father would craft them fresh from pig’s meat he would purchase from the butcher. He would actually buy a whole pig and use all the different cuts to produce many pork goods such as salami, pancetta, porchetta, capocollo and much more.
I’ve actually never made fresh sausages myself although I do have the desire and equipment to do so. I will experiment one day and share this experience with you all. Pork sausages are very easy to cook and versatile – use them as a topping on pizza; serve in a bread roll with coleslaw; or as I have done here in a tomato sauce (sugo) and served on bed of polenta (or mashed potato).
Polenta is made from corn – grounded to a cornmeal. It is predominantly adorned in the north of Italy. It was once a peasant food, the main source of nourishment for farm families especially in Veneto and Lombardy, but now is a beloved element of the celebrated “cucina povera” – “humble food” of Italian cuisine. My parents are from the south of Italy and whilst polenta did not govern our family meals, we were exposed to it. Now as an adult, I use it often as I enjoy the flavour it brings to a dish especially this one served with Italian pork sausages in sauce – ‘al sugo’. Polenta can be cooked in water, stock or even milk. You can add butter and parmesan to add another dimension of flavour. It does take a little muscle power to stir and time for the grainy cornmeal to be absorbed – about 20 mins, but worth it for the concluding flavoursome result.
A hearty dish of Italian Pork Sausages cooked in a tomato sugo (sauce) and served on soft buttered and parmesan flavoured yellow polenta. Delicious.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
6 each (thin) Italian Pork Sausages
Dash Olive oil
1 each Brown onion, chopped
1 each Garlic glove, finely chopped
400g tin of diced Tomatoes
700g bottle of Tomato Pasta sauce (sugo)
Pinch of Sea Salt
260g Yellow Polenta
1.3 litre of Chicken stock (freshly made is the best)
1 Bay leaf
Pinch Sea salt
50g Butter, room temperature
100g (or to taste) freshly grated parmesan cheese
- Place a medium size pot on medium heat. Add in the olive oil and then the brown onion with a good pinch of sea salt - cook until translucent (about 2 mins).
- Add in the garlic and cook for further 1 min.
- Add in the pork sausages and cook to gently brown all over (about 1 to 2 mins).
- Now add in the diced can of tomatoes and bottle of tomato sauce. Stir. Allow to boil and then turn down heat to a simmer for about 40-50mins. Ensure to stir the sauce from time to time to avoid catching/burning from the base of pot.
- Bring a large pot onto medium/high heat and pour in chicken stock - bring it to the boil.
- Add a good pinch of sea salt and the bay leaf.
- Gradually stream in the yellow polenta, stirring constantly with a wooden spoon or a whisk.
- Reduce the heat to low and continue to stir until the polenta is smooth and thick and pulls away from the sides of the pot - about 20 mins (shouldn't be grainy).
- Turn off the heat. Remove the bay leaf. Add the butter and the parmesan cheese.
- Serve immediately with the pork sausages al sugo.