Sticky sausage and bean stew recipe
A stew that tastes great and involves minimal fuss.
There's a whole host of recipes like this available at waitrose.com
Ingredients
- 350 g prepared diced butternut squash
- 2 sticks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, chopped
- 275 g fresh baby plum tomatoes (or use 1 can chopped tomatoes, drained)
- 1 sprig fresh rosemary, chopped
- 2 400g packs British Free Range pork sausages
- 2 tbsp light olive oil
- 150 ml chicken stock
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 400 g can of cannellini beans, drained and rinsed
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
1. Preheat the oven to 200°C, gas mark 6. Put the squash, celery, onion, garlic, half the tomatoes and all the rosemary into a large roasting tin. Arrange the sausages on top and drizzle over the oil. Roast for 20 minutes.
2. Remove from the oven and add the remaining tomatoes, stock, honey, vinegar and beans to the tin. Toss well and roast for a further 15-20 minutes.
TRY IN THE SLOW COOKER:
Heat 1 tbsp oil (you only need 1 tbsp for this method) in a frying pan and brown the sausages. Add the squash, celery, onion, garlic, tomatoes and rosemary to the slow cooker. Lay the sausages on top and add the stock, honey and vinegar. Cook for 3 hours on the highest setting, adding the beans for the last hour.
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