Sicilian-style sausages and peppers with herby polenta
Prep time: 20 minsTotal time: 
Sicilian-style sausages and peppers with herby polenta
For a summery take on bangers and mash, pile sweet-and-sour peppers onto herby polenta and top with juicy Sicilian-style fennel sausages. Swap the parsley for basil, if you prefer
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 4 Taste the Difference Sicilian Inspired Pork Sausages
- ½ tbsp olive oil, plus extra to serve (optional)
- 1 onion, sliced
- 1 red pepper, sliced
- ½ red chilli, deseeded and finely sliced (optional)
- 1 tbsp red wine vinegar
- 1 tbsp runny honey
- 300ml chicken stock
- 75g polenta
- large handful parsley leaves, chopped, plus extra to serve
Step by step
-
Preheat the grill to medium. Grill the sausages for about 20 minutes, turning every 5 minutes or so, until cooked through and browned all over.
-
Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion, red pepper and chilli, if using, then season well and cook for 10-15 minutes or until soft, adding splashes of water if the mixture starts to catch on the base of the pan. Stir in the vinegar and honey, then cook for a further 1-2 minutes. Remove from the heat and cover to keep warm until needed.
-
Pour the stock into a saucepan and bring to the boil. Once boiling, add the polenta and whisk constantly for 1-2 minutes until it thickens. Stir in the chopped parsley and season to taste. Immediately spoon onto two serving plates, top with the peppers and sausages and serve with the extra parsley, some cracked black pepper and a drizzle of olive oil, if you like.
