Smoked Sausage and White Bean Stew Recipe

One of our customers sent in this fab picture of their adapted version of Julius Roberts’ Smoked Sausage and White Bean Stew using our smoked sausages and served with couscous. It really is rather delicious, why not add it to your February menu this winter?

8 Welsh Dragon Pork Sausages (400g)
3 garlic cloves, finely sliced
2 celery sticks, finely sliced
2 red onions, finely sliced
3 tbsp Fino Olive Oil
pinch of chilli flakes/spring of rosemary/2 bay leaves/1 cinnamon stick
Small glass of beer or white wine
2 plum tomatoes
2 x 400g can of white beans, drained and rinsed
750ml chicken stock
250g swiss chard or cavolo nero

Slice the skin of the sausages, remove the meat and roll into small meatball size portions.

Fry in olive oil for a few minutes, then reduce the heat and add the garlic, chilli, rosemary, bay & cinnamon.

Deglaze the pan with the beer/wine and crush in the tomatoes, the celery and onion and cook until nicely caramelised.

Add the beans and the stock and simmer for 20-30 minutes.

Separate the leaves and the stalks and fry the stalks for a few minutes then add the leaves, turn off the heat and cover.

Serve with couscous or bulgar wheat.