Game Sausage with Blue Cheese Polenta
This is a dressed up version of our national favourite, pap and wors! The sausage is accompanied by an onion and red wine sauce. The polenta is cooked in our Chicken Stock and flavoured with blue cheese.
YOU WILL NEED
Polenta with blue cheese
- 4 cups (1 litre) water
- 2 T (30 ml) Ina Paarman's Chicken Flavour Stock Powder
- ¾ cup (180 ml) coarse yellow polenta
- 2 T (30 ml) butter
- 75-100 g blue cheese, crumbled
- 1 T (15 ml) canola oil
- 500 g good quality game sausage e.g. kudu, impala etc.
- 2 medium onions, sliced into half rings
- ½ t (2,5 ml) Ina Paarman's Meat Spice
- 3 cloves of garlic, finely sliced
- ½ cup (125 ml) red wine
- ½ cup (125 ml) water
- 1 x 25 g Ina Paarman's Liquid Beef Stock
To make the polenta, bring the water to the boil and add the Chicken Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid half on for 15-20 minutes stirring occasionally. Stir in the butter and the cheese. Leave to stand with the lid on.
Heat a medium size heavy bottomed non-stick frying pan, add the canola oil and swivel the pan to coat the base. Fry the sausage until nicely browned on both sides. Remove sausage and keep on one side.
Add the sliced onions seasoned with Meat Spice to the pan. Place a lid on the pan and slowly ‘smoor’ the onions until soft and beginning to brown it will take about 15 minutes. Add the garlic and stir-fry with the onions for a minute.
Add the wine and turn the heat up high. Boil fast, without a lid, until the wine is reduced by half. Add the water and Liquid Beef Stock.
Cook gently for 3 minutes. Taste for seasoning. Place sausage back in the sauce. Cover with a lid, simmer for 5 minutes.
Replace red wine with Beef Stock (no need to reduce) and replace blue cheese with mature cheddar cheese. Replace game sausage with beef sausage.