Recipe for cooking sausage gravy for polenta

Breakfast Recipes :: Breakfast Meat and Egg Dishes

Sausage Gravy for Polenta

1 lb. Italian hot or sweet sausage
2 Tbsp. water
2 Tbsp. olive oil
1 sm. onion, chopped
1 garlic clove, chopped
2 1/2 c. canned, peeled Italian plum tomatoes
Pin. of dried red pepper flakes, basil and mint
Salt and pepper, to taste

Fry sausages with water in lrg. heavy skillet over med. heat until dry. Then, prick sausages with fork and let them brown in their own juices. When they are brown, remove with slotted spoon and set aside.

Drain fat and add olive oil to pan. When oil is warm, brown onion and garlic. Increase heat to high and add tomatoes, squeezing first in hands to crush them. Stir until bubbly.

Add sausages and seasonings. Simmer 20 mins. or until sausages are cooked, stirring frequently.

Place sausages around platter of fried polenta slices with plenty of grated Parmesan. Pour gravy on top of polenta.

Makes approximately 3 to 4 servings.