Sicilian-style sausages and peppers with herby polenta

Ingredients

• 4Taste the Difference Sicilian Inspired Pork Sausages
• ½ tbsp, plus extra to serve (optional)olive oil
• 1onion, sliced
• 1red pepper, sliced
• ½, deseeded and finely sliced (optional)red chilli
• 1 tbspred wine vinegar
• 1 tbsprunny honey
• 300 mlchicken stock
• 75 gpolenta
• Large handful, chopped, plus extra to serveparsley leaves

Instructions

1. 1

   Grill the sausages

   Preheat the grill to medium. Grill the sausages for about 20 minutes, turning them every 5 minutes or so, until browned all over and cooked through.

2. 2

   Cook the peppers

   Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion, red pepper and chilli, if using, season well and cook for 10–15 minutes until soft. If the mixture begins to catch on the base of the pan, add splashes of water. Stir in the vinegar and honey and cook for a further 1–2 minutes. Take the pan off the heat and cover to keep warm.

3. 3

   Make the polenta

   Pour the stock into a saucepan and bring it to the boil. Add the polenta and whisk constantly for 1–2 minutes, until thickened. Stir in the chopped parsley and season to taste. Spoon straight onto two plates, top with the peppers and sausages, and finish with extra parsley, cracked black pepper and a drizzle of olive oil, if you like.

What is Sicilian-style sausage and polenta?

This is a quick, Italian-inspired take on bangers and mash: fennel-flavoured pork sausages are served with polenta and softened peppers. Polenta, made from maize, is a familiar staple in Italian cooking, while the Sicilian-style element here comes from the sausages and the lively sweet-and-sour topping.

The combination works because the mellow polenta balances the sausages’ savoury richness, while vinegar and honey give the peppers a contrasting tang and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 674 calories, 28g protein, 46g carbs, 40g fat.

The polenta supplies most of the carbohydrate, while the sausages contribute much of the protein and fat. The oil and sausages also account for a substantial share of the fat. For a more balanced plate, serve the meal with extra greens or salad alongside.

Choose the right sausages

Fennel sausages: their aromatic seasoning gives the plate its distinctive flavour, so they need little embellishment. Grill them until browned and cooked through, turning regularly for even colour.

Soften the peppers gently

Onion and pepper: allow 10–15 minutes over a medium heat so they have time to soften rather than scorch. Add a splash of water if they start sticking, then stir in the vinegar and honey near the end.

Whisk the polenta

Stock first: bring it to a boil before adding the polenta, then whisk constantly for 1–2 minutes as it thickens. Stir in the parsley once the polenta is cooked, and serve it promptly while soft.

Coordinate the cooking

The sausages take about 20 minutes, while the pepper mixture needs 10–15 minutes and the polenta only a few minutes. Start grilling first, then prepare the vegetables and make the polenta towards the end so it can go straight onto the plates.

Serve it while warm

Finish: scatter over the reserved parsley and add cracked black pepper, with a little extra olive oil if desired. A simple green salad or steamed greens make a fresh accompaniment without competing with the peppers.

Recipe notes & tips

• Turn the sausages every 5 minutes or so to brown them evenly.
• Add water to the pepper pan a little at a time if the vegetables begin to stick.
• Whisk continuously when adding the polenta to help it thicken evenly.
• Keep the peppers covered off the heat while the polenta finishes.
• Have the plates ready before the polenta is cooked, as it is best served straight away.

Variations

• Use basil: swap the parsley for chopped basil for a different fresh, herbal finish.
• Adjust the heat: leave out the chilli for a milder plate or include it for a little warmth.
• Add greens: serve with wilted spinach or steamed green vegetables alongside.
• Change the vinegar: use another mild wine vinegar if red wine vinegar is unavailable.
• Make it richer: finish with the optional drizzle of olive oil just before serving.

Common mistakes to avoid

• Sausages browning unevenly: turn them every 5 minutes or so under the grill.
• Peppers catching: lower the heat if needed and add small splashes of water.
• Polenta turning lumpy: add it to boiling stock while whisking constantly.
• Polenta setting before serving: spoon it onto the plates as soon as it thickens.
• Peppers tasting too sharp: stir in the honey as directed and cook for a further 1–2 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat the sausages and peppers until piping hot; warm the polenta separately with a splash of stock or water, stirring as it heats.

Frequently asked questions