sausage, kale + bean stew
By Jane Baxter, Riverford Field Kitchen
Ingredients
- 1 tbsp olive oil
- 500g pork sausages
- 100g bacon, cut into lardons
- 2 onions, sliced
- ½ celeriac, in 2cm pieces
- 2 garlic cloves, crushed
- sprig of thyme
- 1 bay leaf
- 1 tbsp tomato purée
- 100ml red wine
- 300ml chicken/meat stock
- dash of Worcester sauce
- 1 tbsp Dijon mustard
- 400g kale or cabbage, destalked and shredded
- 200g cooked white beans
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Method
- Fry the sausages and bacon in oil for 5 minutes.
- Remove the sausages from the pan. Add the onion and cook for 10 minutes. Add the celeriac, garlic, herbs and tomato purée and cook for 2 minutes. Deglaze the pan with red wine (let it bubble around to catch any sticky bits), and add the stock, Worcester sauce and mustard.
- Return the sausages to the pan, cover and cook for 20 minutes. Add the kale and wilt for 10 minutes. Stir in the beans, season and cook for a final 5 minutes. Serve.
