A dish from ” Luke’s Cookbook” by Luke Thomas 2014. You can use whatever sausages you like in this, as long as they are good quality with a high meat content. Comfort food, and quantities can be increased to feed a crowd. For the bread use a french stick, ciabatta or sourdough.
Ingredients
- 6 Cumberland sausages
- 6 pork and leek sausages
- 1 tbsp vegetable oil
- 150 g bacon pieces
- 1 white onion peeled and chopped
- 2 sticks celery roughly chopped
- 3 plump cloves garlic peeled and finely chopped
- 1 400g tin cannellini beans drained
- 1 400g tin butter beans drained
- 1 400g tin chopped tomatoes
- 250 ml hot chicken stock
- 150 g day old bread roughly torn into pieces
- 2 tbsps chopped fresh basil
- 1 tbsp chopped fresh chives
- sea salt and freshly ground black pepper
Servings:
Instructions
- Slice all the sausages in half to make 24 short sausages. Heat the oil in a large saucepan over a medium to high heat and, when hot, fry the bacon for a couple of minutes until just starting to colour.
- Stir in the onion, celery and garlic and season with a little salt and lots of pepper. Cook for 1 minute, then add the sausages. Mix everything together and cook for about 5 minutes until the sausages are starting to brown nicely.
- Stir in the beans and tomatoes and add the hot stock. Stir to combine then reduce the heat to medium low and simmer for 35-45 minutes, until nice and thick.
- Just before serving, stir through the bread and fresh herbs.
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