Wondergut Sausage, Rosemary and Beans

Rosemary image.png
 

Serves 6

I realise sausages are procesed meat, which is not the healthiest option of all time but we eat sausages sometimes. By serving them in this way, my children also eat onions, garlic, celery (chop it small), leeks, beans and rosemary

 

Ingredients

500g approx. of tasty herby sausages

2 large onions – red or white (I prefer red), diced

Lots of garlic – I use 4 cloves, again diced

1 celery stalk, finely sliced

2 leeks, sliced

250ml white wine

4 tbsp tomato puree

400ml chicken or vegetable stock

2 x 400g tins of haricot beans, rinsed and drained (or half the amount of dried haricot beans, soaked overnight and then cooked until tender)

3 rosemary sprigs

Method

Cut each sausage into about 4 pieces.

Heat a slosh of olive oil in a large lidded casserole dish and fry the sausages over a medium heat for about 10 minutes, stirring occasionally.

Remove from the casserole and set aside.

Fry the onions in the casserole dish, then add the garlic, celery and leek. Fry gently together for 8 to 10 minutes so that they caramelise – you don’t want them blackened.

Return the sausages to the casserole dish, add the wine and reduce fluid by a third, scraping the bits from the bottom of the casserole to stop them burning.

Add the tomato puree, stock, beans and rosemary sprigs.

Cover and simmer for 45-50 minutes. Remove the lid for the last 10 minutes to allow the sauce to thicken. Alternatively, you could pop it in the oven at around 160 degrees c for an hour or two.

We had it with lots of vegetables and a slice of Rosemary and olive sourdough bread to dip in the sauce.

 

WONDERGUT

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