Agrodolce onions with aubergines, polenta and salsiccia sausage

I am rather a fucie eater when it comes to sausages.  If I don’t know what is in it, I won’t eat it.  But fear not, if you do not have the same issues as me and not prepared to make your own, you can purchase Italian Salsiccia sausages at a deli or at most high-end supermarkets.  (For those in Norway, I know that Jacobs makes this sausage and is sold at Meny.

It´s really not that complicated to make.  Pork, pork fat, salt, pepper, fennel seeds, pecorino cheese, dry red wine and sausage casings.  Towards summer I will publish more recipes of how to make your own sausages and BBQ recipes.

Anyhoo, one of my favourite recipes for Salsiccia sausage is from Food & Travel magazine.  The creamy polenta and sweet and sour onions are a perfect compliment!  (I actually think that a pork chop rubbed with fennel and salt will also be a wonderful combination with the creamy polenta, onions and aubergine. I am definitely going to try this soon!)

I have adapted the recipe slightly as I felt that there was not enough sauce, you can never have enough sauce!!!

 

Bon apetite!

You’ll need

  • • For the Agrodolce onions
  • ¼ cup castor sugar
  • 1 cup white balsamic vinegar
  • ½ cup water
  • ¼ cup extra virgin olive oil
  • 400g small onions or shallots, peeled. (If they are big, slice them in halve)
  • 3 Tbsp capers, drained if brined, rinsed if salted
  • 3 Tbsp pine nuts, toasted
  • 300g aubergine, cut into 1cm cubes
  • small bunch flat-leaf parsley, leaves removed and roughly chopped
  • salt and pepper for seasoning
  • • For the polenta
  • 300ml milk
  • 175g instant polenta
  • 50g butter, cubed
  • 35g parmesan, grated
  • • To serve
  • 500g salsiccia (Fresh Italian pork sausage), grilled or fried

Method

  1. Grill or fry your sausages until golden brown. Keep warm until you are ready to plate.
  2. For the agrodolce mixture, put the sugar in a small pan over a low heat and watch until the sugar caramelises. When evenly brown, take off the heat and add the balsamic vinegar. It will splatter, so be careful. Put to one side.
  3. Heat halve of the olive oil in a wok and add the aubergine and fry until golden on all sides. Transfer to a plate.
  4. Heat the rest of the olive oil and fry the onions for about 8 minutes until evenly golden and almost cooked.
  5. Add the agrodolce mixture and water, cover and continue to cook on a low heat until the liquid has thickened a little and the onions are cooked through.
  6. Fold in the aubergine, capers, pine nuts and parsley and remove from the heat. Season with salt and pepper.
  7. Just before you’re ready to serve, prepare the polenta.
  8. Heat the milk with 700ml water and a little salt in a large pan and when just starting to boil, add the polenta in a slow steady stream.
  9. Whisk continuously so it doesn’t go lumpy or burn on the bottom of the pan.
  10. Turn the heat to very low and cook, stirring, for a few minutes until the polenta comes away from the sides of the pan.
  11. Take off the heat and stir in the butter and parmesan.
  12. Spoon onto 4 plates and top with the onions. Serve with the salsiccia sausages.

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