Spicy sausage and bean stew

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Spicy sausages at York market

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) smokey 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 harict beans, rinsed and drained
• 50 g (2 oz) stale breadcrumbs
• Big sprig of parsley
• Freshly ground black pepper

Method

1. Grill the sausages until cooked - reserve and keep warm
2. 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
3. Add the pate to the pan and stir so it breaks down
4. Add the tomatoes, the bouquet garni, mustard, brandy, Worcestershire sauce and stock, srit well and simmer for 20 minutes
5. Add the beans, season with black pepper and heat through
6. Arrange the sausages on the surface, sprinkle with parsley, then breadcrumbs and splash with olive oil
7. Grill for 2 to 3 minutes then serve

Serving suggestions

Serve with crusty bread or mashed potaotes