Saturday, 12 January 2008

Sausage Casserole with Butter Beans

Been a while since the last post...what with Christmas and being busy at work, I've not had much time to blog anything. I'll try and do a couple of new recipes this weekend. Here's a one pot meal that'll go down very well at this time of the year!

You need:

450g or 6 good Sausages - I used Cumberland Sausages
2 Medium White Onions - finely chopped
1 Clove Garlic - crushed
55g cubed Pancetta
1 Leek - thinly sliced
55g Chorizo Sausage - cut into bite sized pieces
235g tin of Butter Beans - drained
1 1/4 pints of Vegetable Stock
1 small Savoy Cabbage - cored and shredded
200g Baby Button Mushrooms - left whole
2 teaspoons dried Thyme
2 teaspoons Olive Oil
120g Baby Carrots - halved lengthways
200g Baby (or New) Potatoes

Gently heat the Oil in a large pan, then add the Onions and Garlic. Cook gently for approx 5 minutes until softened.

Add the Sausages and cook gently until they are lightly browned - about 10 more minutes.

Now add the Leeks, the Pancetta, the Thyme, the Carrots and the Chorizo. Cook for a further 4 or 5 minutes, stirring frequently.

Now add the Butter Beans, the Stock, the Mushrooms and the Potatoes. Bring to the boil and then turn down to a simmer. Simmer for approx 15 minutes, the add the shredded Savoy Cabbage. Don't worry if it fills the pan! As it cooks, it will wilt down.

Stir well and leave to simmer for a further 20 minutes. If you leave it any longer than this (and you can!), just check every now and then and top up the stock a little if required.

Just before serving, you can remove the Sausages and cut them into bite sized chunks, before returning them to the pan.

Serve with a chunk or two of fresh Crusty Bread

Feeds 4 easily.

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