This delicious casserole is a simple way to keep out the winter chills and warm yourself all the way through.
Ingredients
- 1 tbsp sunflower oil
- 8 good pork and herb sausages
- 1 onion, sliced
- 2 celery sticks, sliced
- 2 fresh thyme sprigs, plus extra to serve
- 2 tbsp tomato puree
- 1 tbsp flour
- 150ml red wine
- 600ml fresh chicken or vegetable stock, hot
- 410g can haricot or cannellini beans, drained and rinsed
- Chopped fresh flatleaf parsley, to serve
Method
- 1. Heat the oil in a casserole or large frying pan over a medium heat. Add the sausages and brown until golden all over. Remove them with a slotted spoon and set aside. Add the onion, celery and thyme sprigs to the pan and cook, stirring, for 5 minutes. Add the tomato purÈe and flour and cook for 1 minute. Pour in the red wine, bring to the boil and bubble until reduced by two-thirds. Add the stock, bring back to the boil and reduce the heat to a fast simmer.
- 2. Halve each sausage diagonally and return to the pan, then simmer for 15 minutes until they are cooked through and the sauce has thickened slightly.
- 3. Stir the beans into the casserole and cook for a further 5 minutes to heat through. Season to taste, then divide between 4 warm plates. Garnish with the extra herbs. Serve with mash and vegetables.
Nutritional info
Per serving: 637kcals, 43.4g fat (15.3g saturated), 30g protein, 27.1g carbs, 5.3g sugar, 3.2g salt
Wine Recommendation
Wine note: a hearty, cold weather casserole that cries out for a big glass of rich, spicy Rhóne red.