Duck Sausages on Polenta with Balsamic Sauce
DescriptionIf you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.
- 6 duck, venison or other wild game sausages
- 1 sprig rosemary, plus 2 sprigs for garnish
- 1 clove garlic, sliced
- Salt and ground pepper
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1/2 cup balsamic vinegar
- 1 1/2 ounces Glace de Gibier Gold® dissolved in 1/2 cup hot water
- 1/2 cup instant polenta
- 2 tablespoons unsalted butter
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons pine nuts, toasted
- Marinate the sausages with the rosemary, garlic, salt, pepper, and olive oil for 1 hour.
- In a small saucepan, lightly caramelize the sugar over low heat. Whisk in balsamic vinegar, bring the mixture to a boil over high heat, and cook until the liquid is reduced to about 5 tablespoons. Add the diluted Glace de Gibier Gold®, return the sauce to a boil, and cook until it reaches the desired consistency. Keep the sauce warm over low heat.
- Cook the polenta according to package directions, stirring constantly. Remove it from the heat, and add the butter and cheese. Season the polenta to taste with salt and pepper, and keep it warm over very low heat.
- Meanwhile, broil or sauté the sausages until they are still slightly pink in the center, turning occasionally.
- Divide the polenta and sausages between 2 dinner plates. Stir the pine nuts into the sauce and spoon it over the sausages. Garnish the plates with sprigs of rosemary.
Wine Pairing: Italian Chianti, or a California Merlot or Cabernet Sauvignon