Dinner Tonight: Cider-Braised Sausages With Sage Recipe

1. 1

   In a large (12-inch) skillet large enough to hold the sausages comfortably, heat olive oil over medium-high heat until shimmering. Add sausages and cook, turning once, until they are a deep golden brown. Halfway through cooking, add onions to pan and toss to coat them in the oil.

2. 2

   Add cider, sage leaves, and a pinch of salt and pepper. Bring to a boil, then simmer quite rapidly until cider reduces into a glaze and coats the back of a spoon, about 30 minutes.

3. 3

   In the meantime, bring water to boil in a medium saucepan over high heat. Whisk in polenta in a slow stream, season with salt and pepper, and return to a boil. Turn heat to low and cook until water is absorbed and polenta is very soft. Stir in cheddar and season to taste.

4. 4

   Divide polenta among bowls and top with sausages and onion. Spoon the pan liquid on top of the sausages and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.