Meat mains
Sausage, kale and bean stew
A hearty one-pot dinner of robust greens, cream white beans, tender sausages and celeriac. Nothing more is needed for a satisfying meal. Use a liberal hand in substituting or adding ingredients and quantities – any tin of beans will do, and other kinds of root veg will happily mix in.
Ingredients
- 500g pork sausages
- 100g bacon, cut into lardons
- 1 tbsp olive oil
- 2 onions, sliced
- ½ celeriac, in 2cm pieces
- 2 garlic cloves, crushed
- sprig thyme
- 1 bay leaf
- 1 tbsp tomato purée
- 100ml red wine
- 300ml chicken stock
- dash Worcestershire sauce
- 1 tbsp Dijon mustard
- 400g kale or cabbage, de-stalked and shredded
- 200g white beans, cooked
- salt and pepper
Method
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Step 1
Fry the sausages and bacon in oil for 5 minutes. Remove the sausages from the pan. Add the onion and cook for 10 minutes.
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Step 2
Add the celeriac, garlic, herbs and tomato purée and cook for 2 minutes.
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Step 3
Deglaze the pan with red wine (let it bubble around to catch any sticky bits), and add the stock, Worcestershire sauce and mustard.
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Step 4
Return the sausages to the pan, cover and cook for 20 minutes.
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Step 5
Add the kale and wilt for 10 minutes. Stir in the beans, season and cook for a final 5 minutes. Serve.
