braised in a flavoursome tomato and paprika sauce for a smoky
flavour, with warming cannellini beans and potatoes.
Yield: Serves 4
Hot Pork Vegetables Pulses Herbs Alcohol Main course
courtesy of www.richmondsausages.co.uk
1 tbsp olive oil
8 thick Sausages
1 onion, peeled and cut into slices
2 garlic cloves, peeled & finely chopped
1 leek, washed and cut into thick slices
2 medium potatoes, peeled and cut into chunks (approx 450g)
2 tsp smoked paprika
2 x 400g tins plum tomatoes
Splash of red wine
200ml beef stock
350g cannellini beans (drained weight)
Salt and pepper
Small handful of flat-leaf parsley or chives, chopped
Heat the oil in a large sauté pan and fry the sausages for 8-10
minutes, turning frequently until browned all over. Remove from the
pan, cut in half and set aside.
2. Drain any excess oil from the pan then add the onion and garlic and sauté for
a few minutes to soften. Add in the leeks, potato and smoked paprika and cook
for 4-5 minutes.
3. Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the
heat and return the sausage pieces to the pan, along with the cannellini beans.
Cover with a lid and cook for 20-25 minutes over a low heat, stirring
occasionally. Remove the lid and continue to cook for a further 5-10 minutes.
4. Season to taste, and scatter with parsley or chives.
End of instructions
Main Equipment required to make
Large sauté or saucepan with a lid
Key techniques required to make
Serve with crusty bread and a leafy green veg such as cabbage
end of recipe
Tips, options and substitutions
Use whatever sausage you have to hand
Substitute the cannellini beans with tinned butter beans
You can also use dried beans however make sure these are
fully prepared and cooked before adding them to the recipe