A base of creamy polenta is the first level. Then comes a sweet and herby onion, bell pepper & fresh rosemary relish with blistered baby tomatoes. The third level is made from golden pan-fried pork sausages. And the final flavour level is a fresh green salad with toasted almonds. It’s levels of lipsmacking flavour for dinner tonight, Chef!
Pork Bangers & Rosemary Relish
Pork Bangers & Rosemary Relish
with creamy polenta & toasted almonds
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Bell Pepper
- Bell Peppers
- Cream Cheese
- Fresh Rosemary
- Green Leaves
- Italian-style Hard Cheese
- NOMU Spanish Rub
- Onion
- Onions
- Polenta
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
POLENTA
Bring a pot with 350ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!
Almonds - 10g
Pork Sausages - 180g
Onion - 1
Bell Pepper - 1
NOMU Spanish Rub - 10ml
Fresh Rosemary - 3g
Baby Tomatoes - 80g
Polenta - 75ml
Italian-style Hard Cheese - 20g
Cream Cheese - 30ml
Green Leaves - 20g
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
POLENTA
Bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!
Almonds - 20g
Pork Sausages - 360g
Onion - 1
Bell Pepper - 1
NOMU Spanish Rub - 20ml
Fresh Rosemary - 5g
Baby Tomatoes - 160g
Polenta - 150ml
Italian-style Hard Cheese - 40g
Cream Cheese - 60ml
Green Leaves - 40g
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
POLENTA
Bring a pot with 1L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!
Almonds - 30g
Pork Sausages - 540g
Onions - 2
Bell Peppers - 2
NOMU Spanish Rub - 30ml
Fresh Rosemary - 8g
Baby Tomatoes - 240g
Polenta - 225ml
Italian-style Hard Cheese - 60g
Cream Cheese - 90ml
Green Leaves - 60g
TOAST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
POLENTA
Bring a pot with 1.4L of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!
Almonds - 40g
Pork Sausages - 720g
Onions - 2
Bell Peppers - 2
NOMU Spanish Rub - 40ml
Fresh Rosemary - 10g
Baby Tomatoes - 320g
Polenta - 300ml
Italian-style Hard Cheese - 80g
Cream Cheese - 125ml
Green Leaves - 80g
Woolies Products in this dish
