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Sausage ragu with creamy polenta & tuscan kale

30 MIN


Serving amount:
  • 4 beef sausages
  • 1 parmesan block
  • 1 polenta sachet
  • 1 tomato polpa can
  • 1 Tuscan kale bunch
  • 1 brown onion
  • 1 garlic clove
  • 1 long red chilli
  • 1 parsley bunch

Allergens: Dairy, onion, garlic

Pantry staples: Cooking oil, salt, pepper, butter

Specialised equipment: Microplane or grater, whisk

Chef's note: Polenta is simply just cornmeal. We have made it here with water. You can substitute stock or a little milk instead of the water. It also can be chilled and then cooked as chips. * Use half of the onion, tomato polpa and parmesan provided.


1. Prepare the ingredients

Wash the vegetables. Finely chop the onion*. Roughly chop the parsley leaves. Thinly slice the garlic. Remove the stems from the kale and roughly chop the leaves. Thinly slice the chilli on the diagonal. Grate the parmesan*. 

2. Brown the sausages

Heat a splash of oil in a frying pan over medium heat. Add the sausages and cook for 5 minutes or until the sausages brown all over. Remove from the pan. 

3. Cook the sauce

Add the onion to the pan and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute. Add the tomato polpa* and simmer for 5 minutes. 

4. Combine the sausages with the sauce

Add the sausages to the sauce. Simmer for an additional 5 minutes or until the sauce has reduced slightly and the sausages are cooked through. Season to taste with salt and pepper.

5. Cook the polenta

Meanwhile, in a saucepan bring 3/4 cup of salted water per person to the boil. Gradually add the polenta while whisking until the polenta is well incorporated into the water. Reduce the heat to low. Stir for 8 minutes or until the polenta is cooked through. Add more water if needed. Stir through a little butter and half of the parmesan. Season to taste.

6. Cook the Tuscan kale

Heat a splash of oil in a frying pan over high heat. Add the kale and cook, stirring, for 3 minutes or until softened. Stir through the chilli, to taste.

7. To serve

Divide the polenta, kale and sausage ragu between serving plates and sprinkle with the remaining parsley and parmesan.