Sausage, rosemary and beans
I realise sausages are procesed meat, which is not the healthiest option of all time, but we eat sausages sometimes. By serving them in this way, we also eat onions, garlic, celery (chop it small), leeks, beans and rosemary
Serves 4, or more depending on appetites.
Sausage, rosemary and beans recipe
Ingredients
500g approx. of tasty herby sausages
2 large onions, red or white (I prefer red), diced
Lots of garlic, I use 4 cloves, again diced
1 celery stalk, finely sliced
2 leeks, sliced
250ml white wine
4 tbsp tomato puree
400ml chicken or vegetable stock
2 x 400g tins of haricot beans, rinsed and drained (or half the amount of dried haricot beans, soaked overnight and then cooked until tender)
3 rosemary sprigs
Method
Cut each sausage into about 4 pieces.
Heat a slosh of olive oil in a large lidded casserole dish and fry the sausages over a medium heat for about 10 minutes, stirring occasionally.
Remove from the casserole and set aside.
Fry the onions in the casserole dish, then add the garlic, celery and leek. Fry gently together for 8 to 10 minutes so that they caramelise – you don’t want them blackened.
Return the sausages to the casserole dish, add the wine and reduce fluid by a third, scraping the bits from the bottom of the casserole to stop them burning.
Add the tomato puree, stock, beans and rosemary sprigs.
Cover and simmer for 45-50 minutes. Remove the lid for the last 10 minutes to allow the sauce to thicken. Alternatively, you could pop it in the oven at around 160°C for an hour or two.
We have it with lots of vegetables and a slice of rosemary and olive sourdough bread to dip in the sauce.
