Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.