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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1/4 cup olive oil 8 Italian sausages (about 2 1/2 pounds) 1 large red onion, peeled, halved, and cut into rounds 3 bay leaves 2 cloves garlic, skins removed and roughly chopped 1/2 cup dry white wine 2 cups crushed canned tomatoes, juice reserved Coarse salt and freshly ground pepper Egi Maccioni’s Polenta

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup olive oil 8 Italian sausages (about 2 1/2 pounds) 1 large red onion, peeled, halved, and cut into rounds 3 bay leaves 2 cloves garlic, skins removed and roughly chopped 1/2 cup dry white wine 2 cups crushed canned tomatoes, juice reserved Coarse salt and freshly ground pepper Egi Maccioni’s Polenta

Directions

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.

Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more.

Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.

Reviews

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All Reviews for Sausage Stew with Polenta

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Sausage Stew with Polenta

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest