• 400g tin butter beans or mixed beans, drained and rinsed (optional)
• salt and freshly ground black pepper
• Served with a creamy mashed potato and slices of rustic bread slices
Method
Heat the oil in a large casserole or heavy-based saucepan over a medium heat, and fry the sausages for 4-6 mins, in batches if needed, until golden brown all over. Transfer to a plate.
Add the onion, carrot, parsnip, turnip, garlic, and celery to the oil left in the pan and fry for 10 mins, until very tender and starting to turn lightly golden and when done add in your glass of red wine and deglaze the pan and reduce the liquid down until its nearly all gone
Next add your paprika, bay leaves, herbs, tomato puree, and YR sauce and stir in and leave to cook out for a few minutes before adding your sausages and stock
Season well and bring to a simmer and cook on top for 45 mins to 1 hour (stirring regularly and making sure we don’t let the pot dry out, the stock will reduce and also thickens as we go) or we can choose the lazy way and lob in the oven on 160 for 1 hour (no Lid)
If you want to add beans of any kind now is the time to add your cannellini beans and simmer for 10 mins until the casserole has thickened and the sauce coats the beans
Finally check the Seasoning and we are ready to dish up, serve with a creamy mashed potato or a cauliflower puree!!!
