Categories: January

Ingredients

• 1 tbsp sunflower oil
• 8 good pork and herb sausages
• 1 onion, sliced
• 2 celery sticks, sliced
• 2 fresh thyme sprigs, plus extra to serve
• 2 tbsp tomato purée
• 1 tbsp flour
• 150ml red wine
• 600ml fresh chicken or vegetable stock, hot
• 410g can haricot or cannellini beans, drained and rinsed
• chopped fresh flatleaf parsley, to serve

Directions

1. Heat the oil in a casserole or large frying pan over a medium heat. Add the sausages and brown until golden all over. Remove them with a slotted spoon and set aside. Add the onion, celery and thyme sprigs to the pan and cook, stirring, for 5 minutes. Add the tomato purée and flour and cook for 1 minute. Pour in the red wine, bring to the boil and bubble until reduced by two-thirds. Add the stock, bring back to the boil and reduce the heat to a fast simmer.

2. Halve each sausage diagonally and return to the pan, then simmer for 15 minutes until they are cooked through and the sauce has thickened slightly.

3. Stir the beans into the casserole and cook for a further 5 minutes to heat through. Season to taste, then divide between 4 warm plates. Garnish with the extra herbs. Serve with creamy mash and vegetables.

Email to a friend | Print this recipe | Back