Sausages in Red Wine With Polenta
Published January 15, 1994
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 ounces dried porcini mushrooms
8 Italian sausages
1 large onion chopped
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary or thyme leaves
1 cup canned Italian tomatoes, chopped
1 cup dry red wine
1 pound mushrooms
Coarse salt and freshly ground pepper to taste
13 ounces of polenta cooked according to directions on the package
Nutritional analysis per serving (4 servings)
103 grams carbs; 156 milligrams cholesterol; 1235 calories; 33 grams monosaturated fat; 12 grams polyunsaturated fat; 21 grams saturated fat; 67 grams fat; 9 grams fiber; 1432 milligrams sodium; 44 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
- Step 2
In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
- Step 3
Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.
Private Notes
Comments
Served on egg noodles. Mushrooms are the best part! Use at least the qty. of mushrooms recommended. I cut the sausages into chunks after browning and when mostly cooked through.
Added about 1.5 cups porcini soaking liquid. Next time would add tomato paste after the onions are soft. Also needs acid - added a little rice vinegar. Parsley would help brighten the flavor.