Blood sausage with roasted mushrooms, soft polenta and truffled pecorino

Blood sausage with roasted mushrooms, soft polenta and truffled pecorino

By
From
Meat
Serves
6
Photographer
Dean Cambray

When it comes to mushrooms, I like a free-form natural look! I tend to cut them fairly large and chunky, according to their shape and size, while smaller mushrooms can be left whole. I usually roast them in a foil bag, as I find it keeps them moist and you end up with plenty of tasty cooking juices.

Soft polenta

Ingredients

Quantity Ingredient
50g butter
1 onion, finely diced
2 garlic cloves, finely chopped
1 tablespoon fresh thyme
1 litre good-quality chicken stock
150g instant polenta
50g grated parmesan
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
1 tablespoon coriander, chopped

Roasted mushrooms

Quantity Ingredient
250g mixed mushrooms, roughly chopped
3 sprigs thyme
1 garlic clove, thinly sliced
salt
freshly ground black pepper
50g butter
6 blood sausages
2 tablespoons chopped parsley
75g truffled pecorino, (or ordinary pecorino)
Red wine reduction, (optional)

Method

  1. Preheat the oven to 180ºC.
  2. To make the polenta, melt the butter in a heavy-based saucepan. Add the onion, garlic and thyme and sweat gently for 5 minutes until the onion is soft, but not coloured. Add the stock to the pan and bring it to the boil. Pour in the polenta in a slow, steady stream, whisking all the while. Keep whisking vigorously until the mixture begins to boil, then lower the heat to a brisk simmer. Cook for 5–10 minutes, stirring with a wooden spoon from time to time, until the mixture thickens and becomes smooth and creamy. Remove the pan from the heat and stir in the cheese and chopped herbs. Taste and adjust the seasoning if needed. Cover and keep warm while you cook the mushrooms and sausages.
  3. In a large mixing bowl, toss the mushrooms with the thyme and garlic and season lightly. Place them on a large rectangle of aluminium foil and sit the butter on top. Fold the sides over and in to make an airtight bag. Transfer to a baking tray and roast for 8–10 minutes, or until the bag puffs up.
  4. While the mushrooms are roasting, bake the blood sausages for 6 minutes, or until they are warmed through.
  5. To serve, place a spoonful of polenta on each plate and top with a blood sausage. Divide the mushrooms and their cooking liquor evenly between the plates and sprinkle with the parsley and shavings of pecorino. Spoon on the red wine sauce, if using, and eat straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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