Venison sausages with polenta

Discover the Italian equivalent to bangers and mash with Ed Baines's recipe for a homely Italian dish
By Ed Baines
Venison sausages with polenta
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 6 tbsp olive oil
  • 6 venison sausages
  • 1 onions, sliced thickly
  • 100 ml red wine
  • 500 ml passata
  • 8 black olives, stoned
  • 150 g quick-cook polenta
  • 1 litres water
  • 1 vegetable stock cube
  • 25 g butter
  • 100 g grated parmesan
  • 1 handfuls flat leaf parsley, shredded
  • 1 tsp grated lemon zest


1. Place the olive oil in a frying pan and fry the sausages with the onion for ten minutes until the sausages are browned. Pour in the wine and bring to the boil. 2. Stir in the passata and add the olives, turn down the heat and cook gently for 10-15 minutes. 3. Place the polenta in a large saucepan with the water and stock cube. Bring to the boil and simmer for five minutes, stirring often. Add the butter and Parmesan. 4. Serve the polenta at once, topped with the sausages and scattered with the parsley and lemon zest.

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