Spicy Chorizo sausages braised in a rich tomato sauce with char grilled Polenta


  • 1 Cup Polenta

  • 300 gm Chorizo sausages

  • 2 Garic cloves crushed

  • 1 Brown Onion diced

  • 1 Can cubed tomatoes

  • 1 Cup water

  • 1 tbs Tomato Paste

  • 2 ts Smokey Paprika

  • .5 ts Ground cummin

  • 1 Red Capsicum diced

  • 1 Bay leaf

  • 1 Sprig thyme

  • .5 Cup chopped Parsley

  • Shavings of peppered Peccorino Cheese

  • 2 tbs Extra virgin olive oil

  • Salt and Black pepper


  • 1.

    Bring to the boil 2 lt water with 1/2 ts salt. Add the polenta gradually to the water and stir until thick. When cooked, spoon onto baking paper, smooth out to an inch thickness and let cool.

  • 2.

    Sweat off onions, garlic in a medium sized pot, then add the whole Chorizo sausages and brown off.

  • 3.

    Add the can of tomatoes, tomato paste, paprika, cummin, bay leaf, water and thyme and bring to the boil.

  • 4.

    Turn the heat down and simmer for 45 - 60 mins until sauce is nice and thick.

  • 5.

    When sausages are cooked, remove from the sauce and cut into angled pieces and return to the sauce, and add the red capsicum and continue to simmer.

  • 6.

    Cut Polenta into fingers and char grill with some Canola oil on a grittle plate

  • 7.

    Arrange Polenta and serve the sausage on top with the Parsley and Peccorino as a garnish

  • 8.

    Drizzle on Olive oil


Add more chili to the sauce if you want a spicy hit. Bon Appetitio!

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