Shew, that is quite a title. I didn’t realise. It is quite a mouthful.
This dish came as a surprise really. I had Pork Sausages but wanted to do something a little different other than the usual Pork Sausages and Mash. I had made a pot of Gluten Free Polenta for the first time the night before and loved it and apart from that had the left-overs in a container in the fridge. The thought of Pork Sausages and Polenta, crossed my mind, thinking the Polenta would be soft and mushy like mash, once I had heated it up, well….not quite, in fact quite the opposite. It was so solid so the thinking began…and Polenta Chips were discovered. I had no idea how they would turn out, so I cut the Polenta into chips and put a few in a shallow pan with a little oil for a test. I was amazed, they crisped up beautifully and not only that they were delicious. So that part of the meal was successful. Then more pondering was done. I felt I was on a good thinking streak….what compliments pork? Hmmm… onion and apple of course, thinking back to a Pork Chop dish I do and so the Rosemary, Onion and Apple Gravy was made. I was a bit dubious at first, thinking this meal would be a bit ‘bitty’ but it all worked together and ended up being really really tasty and very different to the usual Pork Sausages and Mash.
Grilled Pork Sausages and Polenta Chips with Rosemary, Onion and Apple Gravy
Preparation time: 15 minutes (if Polenta is cooked the night before) This includes the preparation for the gravy as well
Cooking time: 45 minutes
Total time: 1 hour
Serves 2 (this recipe can easily be doubled)
For the Polenta. Cook the Polenta according to the packet instructions. (I made mine quite a thick consistency) I strongly suggest this is done the night before and stored in a sealed container in the fridge. That way it will be stiff enough to cut the chips when needed.
For the Pork Sausages. Cook the sausages your preferred way. I personally like to bake them initially in a preheated oven at 180 degrees C / 350 degrees F, for about 20/30 minutes until they are turning a golden brown on the one side. I then turn my oven to the grill mode, and allow the sausages to grill, but leaving them still on the middle oven rack. That ensures they are cooked well and are a nice golden brown colour.
(Whilst the Pork Sausages are cooking, I fried the Polenta Chips and had the gravy cooking)
For the gravy.
1 medium onion, sliced thinly
2 medium apples of your choice, diced
1 cup homemade vegetable stock or beef stock (stock cube will be fine)
1 teaspoon chopped rosemary
1 medium sized garlic clove , chopped
Saute the onion and garlic together in a small pan.
Add the diced apple and bring to the boil.
Add the stock, and bring to the boil. Then simmer until the apple is soft and the stock is reduced.
Mash the apple with a fork in the gravy. This acts as a thickener. If you find it too thick, use a little water to thin it out to your liking.
NB* I have not tried baked Polenta Chips. I would assume they would take longer in the oven though than the frying, and then also wouldn’t be as crispy.