Serves 4 – Prep: 30 minutes

Start with the Wäinzoossiss sauce: Slice open the sausages, remove and discard the casing. Break off walnut-sized pieces of sausagemeat and roll into meatballs between your hands.

Heat the butter in a frying pan. Fry the meatballs for 5 minutes, turning regularly, until evenly browned. Put onto a plate and set aside.

Add the mustard and the wine to the pan and cook for 2 minutes. Add the cream, season with salt and pepper and simmer the sauce. Dilute the cornstarch in 2 tablespoons of water and add to the sauce, stirring until thickened. Add the meatballs to the sauce and toss. Take off the heat and keep warm while preparing the polenta.

For the polenta: bring 840ml of water to boil in a saucepan. Mix the polenta with the salt, then add to the boiling water while stirring. Stir through the parmesan and butter, and bring back to a boil and cook for a couple of minutes until the polenta is no longer gritty.*

Make the gremolata by mixing the chopped parsley with the garlic and lemon zest.

Distribute the polenta between 4 plates. Top with meatballs and sauce, and sprinkle with gremolata before serving.

*Check on the polenta packaging exactly what water to polenta ratio you need, and also how long to cook the polenta – it differs from brand to brand.