Hearty and delicious!
Prep time: 20 mins
Cook time: 30 mins
Cook time: 30 mins
Serves: 6
Ingredients
- 1–2 tbsp sunflower oil
- 12 good-quality thick or 24 chipolata pork sausages
- 6 rashers rindless streaky bacon, cut into 2.5cm/1in lengths (or chorizo cubed)
- 2 onions thinly sliced into moons
- 2 garlic cloves, crushed
- ½–1 tsp hot chilli powder or smoked paprika
- 400g tin chopped tomatoes
- 300ml/10fl oz chicken stock
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown muscovado sugar
- 2 tsp dried mixed herbs
- 2 bay leaves
- 3–4 fresh thyme sprigs
- 100ml/3½fl oz red or white wine (optional)
- 400g tin butter beans or mixed beans, drained and rinsed
- salt and freshly ground black pepper
- mashed or baked potato or rustic bread slices, to serve
- Method
- Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof casserole dish and set aside.
Fry the bacon in the frying pan until starting to crisp then add to sausages
Add onions to frying pan and saute for 5 minutes until they start to soften.
Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently.
Sprinkle over the chilli powder and cook together for a few seconds longer.
Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs.
Pour in the wine, or some water if you’re not using wine, and bring to a simmer.
Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer.
Reduce the heat, cover the pan loosely and simmer very gently for 20 minutes, stirring from time to time.
Stir in beans and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Season to taste with salt and freshly ground black pepper and serve with mash, baked potato or slices of rustic bread.
Enjoy!
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