Fig was over on Tuesday evening for our usual weekly entertainment. (No Doctor Who this week – we’re watching The Walking Dead at mine as his partner won’t watch it with him!) Alberto was also in for I cooked for the three of us. I fancied some sort of stew or casserole and, after flicking around on the BBC website I decided on this sausage recipe. It’s a tasty one. The butter beans are my own addition, and I omitted the celery that the original recipe suggested as neither Alberto nor I like it. As I was cooking for 3 I used all 8 sausage. With two sausages per person and the remaining two skinned and divided into small, sausage meat balls.
I served it with wasabi mash and steamed spring greens.
Serves 3 (or 4)
1 tablespoon of sunflower oil
8 good-quality pork sausages
2 medium onions, chopped
2 leeks, trimmed and thinly sliced
2 large carrots, peeled and thickly sliced
500ml of India pale ale
½ a beef stock cube
100-150ml of water (I put in 100ml to start with and kept the other 50ml in reserve, in case the stew started to dry out too much.)
2 tablespoons of tomato purée
1 tablespoon of light muscovado sugar (the original recipe said 2, but that seemed like a lot to me so I cut it down a bit.)
2 medium tomatoes, roughly chopped
400ml tin of butter beans, drained and rinsed
2 bay leaves
A generous splash of Worcestershire sauce
1 teaspoon of ground sea salt
freshly ground black pepper
fresh parsley, chopped, to garnish
Heat the oil in a large non-stick saucepan and fry the sausages (and sausage meat balls) over a medium heat for 8-10 minutes, turning regularly until nicely browned all over. Remove from the pan and set aside (The meatballs stuck a little so I also added a generous splash of white wine to deglaze the pan before frying the onions so that added to the flavour too.)
Add the onions, leek and carrots to the pan, season well and cook over a medium-high heat, stirring regularly, for five minutes or until beginning to soften and lightly colour.
Slowly add the ale to the casserole. Then crumble the stock cube over the top and add 100ml of water.
Stir in the tomato purée, chopped tomatoes, sugar, bay leaves and a generous splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.
Add the butter beans and heat through for a further five minutes. The sauce should be thick but not too dry.