Spicy sausage and bean stew
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 reheat when you need it.
Spicy sausage and bean stew | |
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Spicy sausages at York market | |
Servings: | Serves 4 to 6 people |
Calories per serving: | 1285 |
Ready in: | 55 minutes |
Prep. time: | 10 minutes |
Cook time: | 45 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 21st January 2013 |
Best recipe reviewYork Market is brilliant 4/5 So many different stallholders |
Ingredients
Printable π¨ shopping π list & π©βπ³ method for this recipe
- 6 Toulouse sausages similar spicy sausages. (Chorizo would be good for this)
- Splash or two of olive oil
- 250g (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 450g (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
- 150ml (1.25 pints) beef stock (Marmite or a beef stock cube will do)
- 600g (1 lb 6 oz) Canned white haricot beans, rinsed and drained
- 50g (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
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