There’s a distinctive chill in the air so this recipe is a perfect autumnal warmer. I have used a good quality beef sausage as a bit of a change but you could easily swap it for pork sausages if you prefer. I have used beef sausages from Chiphall Farm who use Woodland Jersey herd meat so check them out http://www.chiphallfarmshop.co.uk to support excellent Hampshire producers.
Ingredients- serves 4
1 tbsp vegetable oil
1 medium onion finely sliced
2 garlic cloves crushed
3 celery sticks finely sliced
1 tbsp tomato puree
100ml red wine
300ml beef stock (vegetable stock if using pork sausages)
400ml tinned tomatoes
400g tinned butter beans and 400g tinned cannellini beans drained and rinsed
3 sprigs of fresh thyme
2 bay leaves
Pinch of caster sugar
Salt and pepper to season
1. Preheat the oven to 190c/ 170 fan and leave to warm up whilst you get started with the rest. Heat the oil in a heavy based casserole pan over a medium heat and brown the sausages until they are golden all over; this should take about 10 minutes to get a good colour on them. When they are ready, set them aside to keep warm.
2. I then add the onion to gently fry off in the residual sausage fat as this adds an extra layer of flavour. If you find that a lot of fat has come out of the sausages you can drain some of this off if you lilke. A higher quality sausage usually produces less fat so that’s worth remembering. When the onions are nearly ready, add the garlic and celery and cook for 1- 2 minutes.
3. Squeeze in a tablespoon of tomato puree and cook this off well for another couple of minutes. Add in the red wine and simmer this to reduce it by half to cook off the booze. If using pork sausages you may also like to try using white wine for a lighter flavour to balance the pork.
4. Add the stock, tomatoes, bay leaves, thyme, pinch of caster sugar and season well. Bring it back up to a gentle simmer for a few minutes before adding the beans and sausages to the pan. Cover the pan and cook in the oven for an hour. The stew will have thickened and a rich, comforting meal will be your reward. Serve in warmed bowls with some bread on the side to soak up the juice.
Autumnal sausage and bean stew- a perfect meal for the changing season!