I had Phil over for dinner and Doctor Who on Saturday evening and I found this lovely little recipe in the book The Great British Bake-Off Winter Cookbook and decided to give it a go. It’s a really tasty one and the addition of the chipotle chilli paste gives it a distinct, slightly smoky flavour. Tasty, warming and comforting on a winter’s evening. I served it with wasabi mash and cheesy Brussel’s sprouts.
75ml of olive oil
2 banana shallots, peeled and finely sliced
3 garlic cloves, peeled and crushed
2 red chillies, deseeded and finely chopped
2 x 400g of chopped tomatoes
1-2 tablespoons of chipotle chilli paste (to taste)
200ml of red wine
2 tablespoons of red wine vinegar
A good pinch of castor sugar. (Actually I used soft dark brown sugar, which worked well)
2 sprigs of fresh rosemary
Good quality pork sausages, 2-3 per person, depending upon how greedy you are! 😀 ) (I used Cumberland, as they are my favourite)
1 x 400g tin of butter beans, drained and rinsed
A handful of chopped, fresh parsley leaves
Salt and freshly ground black pepper
Pre-heat the oven to 170.
Heat the olive oil in a large saucepan, (It says flameproof casserole dish, but I don’t have one, so I start it in a large saucepan and then transfer it to a casserole dish for cooking in the oven.) over a medium heat and gently fry the shallots for 5-10 minutes, until soft. Add the garlic and chillies and cook for a few more minutes.
Add the chopped tomatoes, chipotle paste, red wine, red wine vinegar, caster sugar, and rosemary, along with half a tomato tin of water. Season well with salt and pepper and simmer, then (transfer to the casserole dish and) cover and cook in the oven for 20 minutes or so.
(I actually browned the sausages first, and transferred them to the casserole dish, added the sauce, and then cooked the whole lot in the oven for 40 minutes, rather than the 20 mins without the sausages and then 20 with that the recipe suggested.)
Whilst the sauce is in the oven, heat some more olive oil in a large frying pan and fry the sausages until browned all over.
Remove the casserole from the oven, stir in the drained and rinsed beans and add the sausages. Re-cover and return to the oven and cook for a further 20.
Once ready, sprinkle with the chopped parsley and serve.
Delicious, with a smoky, chipotle heat.