Instructions: To prepare the sausage meat trim the shoulder of pork gammon and belly pork of any skin or connective tissue then cut into rough chunks.

Pass through the coarse blade of a mincer or chop with a large sharp knife or cleaver. (Do not use a food processor as this gives a poor texture.)

Place the meat in a large bowl with the garlic sea salt sugar pepper and fennel seeds.

Mix thoroughly.

To prepare the ragu heat the oil in a saucepan on the simmering plate. Add the onion and red peppers and cook far 5 minutes until soft and golden.

Add the sausage meat and chilli powder. Transfer to the boiling plateand fry until evenly browned stirring with a wooden spoon to breq up the lumps.

Pour in the passata and wine.

Bring to the boil and add the sundried tomatoes.

Cook uncovered on the grid shelf on the floor of the roasting ovenfor 30 minutes or until well reduced stirring occasionally.

Season with salt and pepper to taste.

Meanwhile pour 1.4 litres boiling water into a large saucepan.

Add 1 tsp salt and bring to the boil on the boiling plate.

Sprinkle in the polenta stirring to prevent lumps forming.

Simmer stirring constantly for 30 seconds then cover and cook in the simmering ovenfor 10 minutes until thickened to the consistency of soft mashed potato.

Season generously with salt and pepper.

Spoon the polenta into 4 warmed large soup plates and make a shallow dip in the centre of each.

Top with the sausage rage and serve with grated parmesan cheese.

Soft golden polenta is the perfect foil for this thick rich spicy sausage and tomato sauce. If you havent time to make your own sausage meat buy fresh italian sausages from a delicatessen or good butcher.

Serves 4

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