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Difference between revisions of "Spicy sausage and bean stew"
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# [[Grill]] the [[sausages]] until cooked - reserve and keep warm | # [[Grill]] the [[sausages]] until cooked - reserve and keep warm | ||
| − | # In a large pan using a little of the [[Fat|fat]] from the [[Pate|pate]], if any, or a splash of [[Olive oil|olive oil]], [[Sautee|sautee]] the [[Bacon|bacon]] for a few minutes, then add the [[Onion|onion]] and [[ | + | # In a large pan using a little of the [[Fat|fat]] from the [[Pate|pate]], if any, or a splash of [[Olive oil|olive oil]], [[Sautee|sautee]] the [[Bacon|bacon]] for a few minutes, then add the [[Onion|onion]] and [[garlic]] and sautee for 3 to 4 minutes longer |
# Add the [[Pate|pate]] to the pan and stir so it breaks down | # Add the [[Pate|pate]] to the pan and stir so it breaks down | ||
# Add the [[Tomatoes|tomatoes]], the [[Bouquet garni|bouquet garni]], [[Mustard|mustard]], [[Brandy|brandy]], [[Worcestershire sauce]] and [[Stock|stock]], stir well and [[Simmer|simmer]] for 20 minutes | # Add the [[Tomatoes|tomatoes]], the [[Bouquet garni|bouquet garni]], [[Mustard|mustard]], [[Brandy|brandy]], [[Worcestershire sauce]] and [[Stock|stock]], stir well and [[Simmer|simmer]] for 20 minutes | ||
Revision as of 17:06, 3 March 2012
Spicy sausage and bean stew - about this recipe
A great dish for a cold winters evening. It's the kind of dish that a bit of a fiddle to make, but if you make enough it's fine to freeze and re-heat when you need it.
Servings
Serves 4 to 6 people
Ingredients
- 6 Toulouse sausages similar spicy sausages. (Chorizo would be good for this)
- Splash or two of olive oil
- 250 g (8.5 oz) duck pate
- 200g (7 oz) smoky bacon, lardons or home smoked bacon, cut into cubes
- 1 large onion, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 1 450 g (1 lb) can of plum tomatoes, chopped
- Choose a bouquet garni from the bouquet garni for poultry selection
- 1 tablespoon Dijon mustard
- Shake of Worcestershire sauce
- 3 tablespoons brandy
- 150 ml (1.25 pints) beef stock (Marmite or a beef stock cube will do)
- 600 g (1 lb 6 oz) Canned white haricot beans, rinsed and drained
- 50 g (2 oz) stale breadcrumbs
- Big sprig of parsley
- Freshly ground black pepper
Method
- Grill the sausages until cooked - reserve and keep warm
- In a large pan using a little of the fat from the pate, if any, or a splash of olive oil, sautee the bacon for a few minutes, then add the onion and garlic and sautee for 3 to 4 minutes longer
- Add the pate to the pan and stir so it breaks down
- Add the tomatoes, the bouquet garni, mustard, brandy, Worcestershire sauce and stock, stir well and simmer for 20 minutes
- Add the beans, season with black pepper and heat through
- Arrange the sausages on the surface, sprinkle with parsley, then breadcrumbs and splash with olive oil
- Grill for 2 to 3 minutes then serve
Serving suggestions
Serve with crusty bread or mashed potatoes
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
