Pic of Sausage, kale and bean stew

Sausage, kale and bean stew

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Meat mains

Sausage, kale and bean stew

Main Serves 4 1h
A hearty one-pot dinner of robust greens, cream white beans, tender sausages and celeriac. Nothing more is needed for a satisfying meal. Use a liberal hand in substituting or adding ingredients and quantities – any tin of beans will do, and other kinds of root veg will happily mix in.


  • 500g pork sausages
  • 100g bacon, cut into lardons
  • 1 tbsp olive oil
  • 2 onions, sliced
  • ½ celeriac, in 2cm pieces
  • 2 garlic cloves, crushed
  • sprig thyme
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 100ml red wine
  • 300ml chicken stock
  • dash Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 400g kale or cabbage, de-stalked and shredded
  • 200g white beans, cooked
  • salt and pepper


Prep time: 10 min
Cooking time: 50 min
  • Step 1

    Fry the sausages and bacon in oil for 5 minutes. Remove the sausages from the pan. Add the onion and cook for 10 minutes.
  • Step 2

    Add the celeriac, garlic, herbs and tomato purée and cook for 2 minutes.
  • Step 3

    Deglaze the pan with red wine (let it bubble around to catch any sticky bits), and add the stock, Worcestershire sauce and mustard.
  • Step 4

    Return the sausages to the pan, cover and cook for 20 minutes.
  • Step 5

    Add the kale and wilt for 10 minutes. Stir in the beans, season and cook for a final 5 minutes. Serve.

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