Pot roast Italian sausages with spring cabbage and polenta
Pot roast Italian sausages with spring cabbage and polenta. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 45 mins
- Course: Main Course
- Cuisine: Irish
- 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
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.