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Quick sausage and bean hotpot


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An easy winters dish, the canned beans will start to break up if they are cooked for long. This should be ready in around 30 minutes.

Ingredients
400 g pork sausages
125 g rindless smoked bacon, chopped
1 large onion, chopped
2 cloves garlic, chopped
400 g can flageolet beans
400 g can cannellini beans
400 g can chopped tomatoes
1 – 2 teaspoons dried mixed herbs
1 tablespoon French mustard
2 tablespoons tomato purée
Olive oil
Salt and black pepper

Method

Cut the sausages into large chunks and dice the bacon
Heat the oil in a large casserole and add the sausages and bacon, fry them over a medium heat for about 8 minutes until the sausages are golden
Rinse and drain the beans
Remove the sausages and bacon from the casserole drain on kitchen paper and set aside
Pour away all but 2 tablespoons of fat from the casserole, add the onion and garlic and cook over a moderate heat for 5 minutes
Stir the tomatoes and their juice into the onion, and add the herbs, mustard and tomato purée. Rinse out the tomato can with 1/3 of a can of water and add it to the mixture
Bring the casserole to a simmer and add the drained beans
Return the sausages and bacon to the casserole, season to taste Reduce the heat, cover and cook gently for 10 minutes, or until the sausages are cooked through.
Serve with mashed potatoes or crusty bread

Suggested Sausages

Whatever you fancy, plain pork, Cumberland, Toulouse or something smoked (or a mixture)



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