Sausage & chard ragù with polenta

Sausage & chard ragù with polenta

Ed Smith's ragù takes little effort or time and comes together using a few easily gathered ingredients. The polenta element takes just five minutes. 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

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  • 400g No.1 Free Range 6 Pork Sausages
  • 4 tbsp extra virgin olive oil
  • 1 small echalion shallot, finely diced
  • 200g pack Swiss chard, washed
  • 2 clove/s garlic, minced
  • 1 Whole nutmeg, for finely grating
  • 200ml tub crème fraîche
  • 50g Parmigiano Reggiano, finely grated
  • 375g Polenta Valsugana


  1. Using the tip of a sharp knife, score each sausage, then peel away and discard the casings. Set a wide, heavy-bottomed saucepan, casserole or other large heatproof pan over a medium-high heat. Add 2 tbsp olive oil and, after 20 seconds, the sausage meat.

  2. Push the sausagemeat down using the back of a spatula or similar, breaking it up until similar to mince. Fry for about 5 minutes, stirring occasionally, until bronzing a little but not crisp. Push the meat to one side, reduce the temperature to a medium heat. Add the shallot into the uncovered section with a pinch of sea salt flakes, soften for 2-3 minutes, then stir everything together.

  3. Meanwhile, trim the stems from the chard leaves and cut into 0.5cm pieces. Roughly chop the leaves into 2.5-3cm strips, then set both to one side.

  4. Stir the garlic and chard stalks into the sausagemeat, then finely grate in a generous amount of the nutmeg (about 1/5) and season with freshly ground black pepper. Cook for 2 minutes, adding 2-3 tbsp water to deglaze the pan if the sausagemeat sticks. Stir in the crème fraîche, fill the empty tub with water, add to the pan, then simmer gently for 4-5 minutes.

  5. Meanwhile, in a large saucepan, bring 1.5L water to the boil. Whisk in the polenta, then cook according to pack instructions. Season generously.

  6. Stir 30g parmesan and the chard leaves into the sausagemeat and cook for 3-4 minutes more until the sausage is thoroughly cooked with no pink meat and the juices run clear. The mixture should be loose and succulent (add a splash or water or cook down further as necessary). Divide the polenta between 4 shallow bowls and drizzle generously with the remaining olive oil. Ladle the ragù next to the polenta, then top generously with the remaining parmesan.


Typical values per serving when made using specific products in recipe


4,156kJ/ 996kcals



Saturated Fat












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5 out of 5 stars1 rating