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Sausages with parmesan and thyme polenta chips
Sausages with parmesan and thyme polenta chips
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Prep Time:
130 minutes
Cook Time:
50 minutes
Total Time:
180 minutes
Elevate your sausage and chips with a sprinkle of delicious Parmesan cheese for extra flavor!
Ingredients:
  • 510.00 gm salt reduced chicken style liquid stock
  • 75.00 gm polenta
  • 125.00 ml finely grated parmesan cheese
  • 2 tsp chopped fresh thyme leaves
  • 9.20 gm olive oil
  • 680g beef sausage
  • 1 small red onion, finely chopped
  • 400g can whole cherry tomatoes in tomato juice
  • 40.00 ml white balsamic vinegar
  • 5.00 gm caster sugar
  • Small fresh basil leaves, to serve
Instructions:
  • Prepare the cake pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 2cm from the edge of the pan all around. Heat stock in a saucepan, bring to a boil, then add polenta and stir continuously over low heat for 4 to 5 minutes until thickened. Remove from heat and mix in parmesan and thyme. Spread the polenta mixture into the pan, cover, and refrigerate for 2 hours until set.
  • Preheat the oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Cut the polenta into 2cm wide chips and place them on the tray. Bake for 25 minutes until golden brown.
  • Heat oil in a frying pan over medium-high heat. Cook sausages, turning occasionally, for 8 minutes or until fully cooked. Transfer them to a plate and cover to keep warm. Lower the heat to medium and add onion and garlic to the pan. Sauté for 5 minutes or until the onion is softened. Stir in tomatoes, vinegar, and sugar, bringing it to a boil. Reduce heat to low and simmer for 5 minutes until the sauce thickens. Serve the sausages with the sauce, chips, and fresh basil for a delightful meal.

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