Yesterday we brought you lesson one from CK’s cooking class celebrating lamb for the Trailing of the Sheep extravaganza. Next up is this amazing lamb sausage and roasted pepper stew with buttermilk polenta, perfect for the wintry weather that is setting in.

  • 2 lb  lamb sausage sliced into two inch pieces
  • 1/4 cup olive oil
  • 1 tsp whole fennel seeds
  • 1 large onion, thinly sliced
  • 4 cloves of garlic, smashed and sliced
  • 3 medium bell peppers (red, yellow and green), roasted, peeled and thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1/2 tsp whole red chili flakes
  • 1 tsp salt or more as needed
  • 2 tbsp chopped parsley
  • 2 cups of chicken stock (adjust based on need)

In a large hot skillet, sauté the lamb sausage in olive oil until nicely browned and crispy. Add the fennel seeds and stir for a few seconds. Then add the onions and sauté until they release. Add the garlic and cook for a minute. Add peppers, fennel, red chili flakes, salt and parsley and cook a few more minutes. When everything is hot, but not burning or caramelizing, add half the stock and simmer for five minutes. Adjust seasonings. Add more stock as needed, but you want stew not soup to go with your polenta.


  • 2 cups polenta
  • 9 cups water
  • 1 tbsp salt
  • 1/2 cup cold buttermilk
  • 1/2 stick of butter
  • 1 cup grated parmesan

To make perfect polenta, you need a double boiler, although at first, you only need the top half. Boil 9 cups of water in the top half. Add salt and pour in the polenta, while whisking constantly. Start heating water in bottom half of double boiler. When polenta is smooth and simmering, put the double boiler together. Stir polenta every 15 minutes for 1 1/2 hours. If it is too dry and clumpy add just enough water to smooth it out, but not make it too thin. Add buttermilk, butter and paremsan at the end, whisking well to combine. Serve stew over polenta.


Thanks to CK for the fantastic cooking lesson and these delicious recipes!