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Hearty sausage stew
Hearty sausage stew
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Cozy Italian sausage and bean stew with warming spices, perfect for a comforting night in by the fire. Serve with crusty bread and butter for a satisfying meal.
Ingredients:
  • 500 g Italian sausages
  • 3 cloves of garlic
  • 2 celery sticks
  • 2 brown onions
  • 3 tablespoons olive oil
  • a generous pinch of chilli flakes for warmth, not prickly heat
  • a few sprigs of rosemary (sage or thyme also work)
  • 2 bay leaves
  • 1 stick of cinnamon
  • a small glass of Madeira sweetish sherry, beer or white wine
  • 2 plum tomatoes from a tin
  • 1 x 700 g jar of white beans (or 2 x 400g tins – I like to use 1 cannellini and 1 butter bean)
  • 750 ml chicken stock (see page 306 of The Farm Table)
  • 250 g Swiss chard or cavolo nero
Instructions:
  • Make small incisions in the sausages to remove the meat and break it into meatball-size pieces. Slice the garlic, celery, and onions finely. Heat a large heavy-based pan, add olive oil, then the sausage. Cook until the fat is released and the meat is colored. Reduce heat, add garlic, chili flakes, rosemary, bay leaves, and cinnamon. Slowly infuse flavors with low heat. Deglaze the pan with Madeira. Add onions, celery, crushed tomatoes, season, and cook gently for 10–12 minutes. Add beans, stock, simmer for 20–30 minutes until thickened. Chop Swiss chard stalks, add to the pan, simmer, then add leaves. Let sit for 5 minutes. Adjust seasoning if needed. Serve in bowls with buttered bread.

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