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Game Sausage with Blue Cheese Polenta

A sneak preview of one of the recipes in our stunning hard cover, coffee table size cookbook. Every recipe is illustrated in beautiful colour.
Game Sausage with Blue Cheese Polenta
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You Will Need:

Onion Relish
  • 1 T (15 ml) canola oil
  • 2 medium onions, sliced into half rings
  • ½ t (2,5 ml) Ina Paarman’s Meat Spice
  • 3 cloves garlic, finely sliced
  • ½ cup (125 ml) red wine
  • ¼ cup (60 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
Sausage
  • 1 kg good quality game sausage eg. kudu, impala etc.
  • 2 T (30 ml) canola or olive oil
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 or braai pap
  • 2 T (30 ml) butter
  • 75 - 100 g blue cheese, crumbled
Garnish
  • fresh basil

Ina’s Tip

Replace red wine with Beef Stock (no need to reduce) and replace blue cheese with mature cheddar cheese. Replace game sausage with beef sausage.

Method:

To make the Onion Relish

Brown the onions seasoned with Meat Spice, in the oil in a frying pan. Place a lid on the pan and slowly simmer the onions for 10 minutes. Add the garlic and wine. Turn the heat up and boil fast, without the lid, until the wine is reduced by half. Add the water and Liquid Beef Stock. Cook briefly and taste for seasoning. This can be made well in advance and refrigerated.

 

To Make the Polenta

Bring the water to the boil and add the Chicken Stock Powder. Add the polenta in thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid half on for 15 minutes stirring occasionally. Stir in the butter and the blue cheese. Leave to stand with the lid on.

 

To Panfry the Sausage

Heat a medium size heavy base frying pan with oil, swivel the pan to coat. Fry the sausage over gentle heat or braai over a slow fire until nicely browned. Garnish with fresh basil.

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Game Sausage with Blue Cheese Polenta

A sneak preview of one of the recipes in our stunning hard cover, coffee table size cookbook. Every recipe is illustrated in beautiful colour.
Game Sausage with Blue Cheese Polenta

You Will Need:

Onion Relish
  • 1 T (15 ml) canola oil
  • 2 medium onions, sliced into half rings
  • ½ t (2,5 ml) Ina Paarman’s Meat Spice
  • 3 cloves garlic, finely sliced
  • ½ cup (125 ml) red wine
  • ¼ cup (60 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Beef Stock
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 or braai pap
  • 2 T (30 ml) butter
  • 75 - 100 g blue cheese, crumbled
Sausage
  • 1 kg good quality game sausage eg. kudu, impala etc.
  • 2 T (30 ml) canola or olive oil
Garnish
  • fresh basil
Ina’s Tip

Replace red wine with Beef Stock (no need to reduce) and replace blue cheese with mature cheddar cheese. Replace game sausage with beef sausage.

Method:

To make the Onion Relish

Brown the onions seasoned with Meat Spice, in the oil in a frying pan. Place a lid on the pan and slowly simmer the onions for 10 minutes. Add the garlic and wine. Turn the heat up and boil fast, without the lid, until the wine is reduced by half. Add the water and Liquid Beef Stock. Cook briefly and taste for seasoning. This can be made well in advance and refrigerated.

 

To Make the Polenta

Bring the water to the boil and add the Chicken Stock Powder. Add the polenta in thin stream to the stock while whisking with a wire whisk. Cook slowly with the lid half on for 15 minutes stirring occasionally. Stir in the butter and the blue cheese. Leave to stand with the lid on.

 

To Panfry the Sausage

Heat a medium size heavy base frying pan with oil, swivel the pan to coat. Fry the sausage over gentle heat or braai over a slow fire until nicely browned. Garnish with fresh basil.

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