Pot roast Italian sausages with spring cabbage and polenta

Pot roast Italian sausages with spring cabbage and polenta. Photograph: Harry Weir

Pot roast Italian sausages with spring cabbage and polenta. Photograph: Harry Weir

Sat, Apr 24, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 50ml olive oil
  • 4 large Italian sausages (350g)
  • 1 York cabbage, trimmed and cut into quarters with stem left intact
  • 1 onion, peeled and quartered
  • ½ bulb of garlic (cut across the centre)
  • 100ml chicken stock
  • 100ml white wine
  • 2tbs balsamic vinegar
  • 1tbs golden brown sugar
  • A stick of cinnamon
  • A sprig of sage
  • A few dots of butter
  • Salt and pepper
  • FOR THE POLENTA:
  • 200ml milk
  • 100ml water
  • A sprig of thyme
  • 100g instant polenta
  • 60g butter
  • 80g Parmesan, grated
  • Salt and white pepper

Method

1 Set the oven to 180 degrees.

2 Put the olive oil into a wide pan, heat a little, then put in the sausages and cabbage, cut side down. Add the onion and garlic, then colour everything lightly for five minutes or so.

3 Add the chicken stock, white wine, balsamic vinegar, sugar, cinnamon, sage and butter.

4 Season, then cover and put in the oven for 30 minutes.

5 When the sausages are nearly ready, in another pot bring the milk, water and thyme up to a simmer. Whisk in the polenta in a continuous stream. Cook over a gentle heat for three to four minutes, whisking frequently.

6 Remove the thyme, then add the butter, Parmesan, salt and pepper and keep this warm.

7 Dollop the polenta onto warm plates and serve with the sausage, cabbage and a drizzle of the balsamic juice.