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How to make Lamb and rosemary sausages

Yield = 4
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 1/2 cup (125ml) red wine
  • 1/2 cup (125ml) Massel beef stock
  • 1 bunch fresh rosemary
  • 8 lamb rosemary & garlic gourmet sausages
  • 8 slices short cut bacon
  • 2 cups (500ml) milk
  • 1 cup (180g) Naytura cornmeal
  • 50g butter
  • Salt & freshly ground pepper

Method

  • Step 1 Preheat oven to 220°C. Bring the red wine, stock and a large sprig of rosemary in a small saucepan to the boil over a high heat. Boil for 10 minutes.
  • Step 2 Meanwhile, make 8 rosemary toothpicks by trimming the leaves from the end of a small sprig of rosemary, allowing about 2cm of stalk. Place a sausage crossways on the centre of a slice of bacon. Bring the sides of the bacon together. Gently make an incision with a toothpick and secure the bacon with a rosemary toothpick. Place sausage on a non-stick baking tray. Repeat with remaining bacon and sausages. Roast for 12 minutes or until cooked.
  • Step 3 Bring the milk and 2 cups (500ml) water to the boil in a large saucepan. Gradually whisk in the cornmeal in a thin steady stream. Reduce heat to low. Cook, stirring often, for 10-20 minutes or until grains are tender. Stir in butter and season. Divide polenta and sausages among serving dishes. Drizzle with red wine sauce to serve.