Sautéed Lamb Sausage served with Creamy Polenta

Chef Richard Lucas

Bosc Kitchen and Wine Bar,, Avon, CT

 Sautéed Lamb Sausage served with Creamy Polenta


  • 4 lamb sausages
  • 4 Tbsp butter
  • ½ cup white wine
  • 1/3 red pepper, sliced
  • 1/3 green pepper, sliced
  • 1 yellow onion, sliced
  • ½ fennel bulb, sliced
  • 4 garlic cloves, minced
  • 6 plum tomatoes, diced
  • Salt and pepper to taste
  • Ingredients for the polenta:
  • 1 cup polenta (or cornmeal)
  • 2 cups heavy cream
  • ½ cup grated cheese


Lamb Sausage:

Place a sauté pan over medium heat and add butter. Once melted, add the lamb sausage and cook 5 minutes. Remove sausage from the pan. In the same pan, add the wine and vegetables (saving the tomatoes for last). Season with salt and pepper, and cook approximately 3 minutes, stirring occasionally. Return the sausage to the pan and cover. Cook approximately 5 more minutes.

For the Polenta:

In a skillet, heat the heavy cream over medium heat. Slowly add the polenta to the cream, stirring continuously (with a wooden spoon) until the polenta is the consistency of mashed potatoes. Stir in the cheese and season with salt and pepper. Cook for 10 minutes Reduce the heat to low, cover, and simmer. Stir occasionally until liquid is absorbed and the polenta is thick and soft.

To serve, nestle the sausage beside a dollop of polenta and top with vegetables. Drizzle with pan sauces.