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A hearty and warming sausage and bean stew that is perfect for an Autumn evening
This delicious and warming sausage and bean stew with quick pickled cabbage is perfect for an Autumn evening. This recipe is pretty quick, with just 15 minutes prep time. In order to speed things up, try using our organic speedy sausages that cook in just 4 minutes! These susages are also carefully created from organic, free-range pork (find out more information about our pigs through this link). These are avaialbe to purchase online and can be delivered directly to your door.
This recipe has been borrowed from Melissa Hemsley and the photo credits belong to Toby Scott.
Step 1: If making the pickled cabbage, put the cabbage in a bowl, add the vinegar and a large pinch of salt. Use your hands to gently massage the vinegar into the cabbage, then set aside.
Step 2: Melt half the ghee or butter in a casserole over a medium-high heat. Fry the sausages, turning occasionally, until browned, then set aside. Fry the bacon, if using, in the same pan for 2-3 minutes until lightly coloured, then set aside.
Step 3: Fry the onion and garlic in the remaining ghee or butter until soft, about 5 minutes.
Step 4: Return the sausages and bacon to the pan. Add all the remaining ingredients, except the beans. Simmer, uncovered, for 15 minutes.
Step 5: Add the beans, season and simmer for 15 minutes, or until the beans are tender.
Step 6: Tip Beans are a great alternative to white carbs, as they contain both fibre and protein, and are rich in B vitamins, too
Step 7: Mix most of the dill into the cabbage just before serving. Remove the bay leaves from the stew and divide it between bowls. Top with the cabbage and an extra sprinkling of dill.
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