Sausages in Red Wine With Polenta

Ingredients

• 2 ounces dried porcini mushrooms
• 8 Italian sausages
• 1 large onion chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary or thyme leaves
• 1 cup canned Italian tomatoes, chopped
• 1 cup dry red wine
• 1 pound mushrooms
• Coarse salt and freshly ground pepper to taste
• 13 ounces of polenta cooked according to directions on the package

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1338 calories; 83 grams fat; 27 grams saturated fat; 40 grams monounsaturated fat; 11 grams polyunsaturated fat; 96 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 44 grams protein; 171 milligrams cholesterol; 1738 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Insert the porcini mushrooms in water to cover for at least 15 minutes. Meanwhile, prick the sausages all over with a fork and brown them under a broiler or cook them in a quarter-inch of water in a large skillet until they are well brown. Drain on paper towels when done.
2. In a heavy casserole, saute the onion and garlic in two tablespoons olive oil with the rosemary or thyme until soft. Add the tomatoes and wine, season to taste, cover and simmer for 15 minutes.
3. Meanwhile, slice the mushrooms and saute them in the remaining olive oil in a separate skillet. Season with salt and pepper and add to the tomato sauce with the sausages. Cook, uncovered, over low heat for about 10 minutes, stirring occasionally. Place the polenta on a serving dish and spoon the sauce and the sausages over the top.