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| Sausage, Beer and Bean Casserole; frugal, tasty, healthy, boozy. 'Loved it - tangy & much more interesting than usual stews.' 20+ Fijian Australian Taster
updated 08.04.20; photo 9/8/16
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The recent health scare re: processed meats seems a little overdone -- 1 sausage or 2 rashers of bacon per day is said to increase the risk of bowel cancer by 18%. If that's you, hold fire.
For most people, eating sausages infrequently and then only free-range high-meat, or lower-fat versions like venison or wild boar, won't bring you any closer to death's door.
An independent or artisan butcher will stock sausages from farmers specialising in small production. They will be a little more expensive but vastly superior AND the flavour is so good just a couple of sausages will go far.
Some supermarkets stock loose sausages at the butchers' counter that are a good compromise between high-quality and junk. But 67 urges you to at least try high quality sausages.
This recipe calls for two good-quality, preferably lower-fat, sausages (though more can be added). It feeds two people quite happily as part of a three course meal.
The beer gives a very pleasing flavour (even for non beer drinkers) but feel free to replace with wine, grape or apple juice or good stock.
Cost: (of sausage dish) £3.00, incl beer
Feeds: 2 (or 1 very hungry chap)
Ingred:
min 2 venison or wild boar sausages or equiv
1 tsp olive or vegetable oil
1 med onion, diced
1 full coffee mug of pale ale OR equiv
1-2 tsp muscovado (molasses) sugar
1 tbsp tomato puree
a dash of Worcestershire sauce
1 tin butter or other white beans, thoroughly rinsed & drained
juice of half a lime or lemon
1 generous tsp wholegrain mustard
1 tsp sweet paprika
Garnish: 1 tomato, deseeded, and diced
olive oil
salt
1-2 tsp minced fresh parsley
Method:
- Bring a small pot of water to the boil; prick sausages all over with a fork; drop into boiling water (releasing some fat)
- Turn off heat; rest 10 mins; cool; slice thickly
- Heat olive oil in a deep frying or sautee pan over med-high heat; brown sausage slices on both sides (a few mins), remove & set aside
- Reduce heat to medium; add onion to pan; fry until soft & translucent - about 10 mins
- Add ale; then tom puree, sugar, Worcestershire and thyme; scrape bottom of pan to remove crusty bits
- Bring to a boil; reduce to a simmer; leave until half the liquid is gone
- Turn up heat to med: add sausages, drained butter beans, paprika, mustard & lime juice; stir
- Heat through 5-10 mins
- Check seasoning; add more pepper and salt if necessary
- For garnish: generously spray tomato dice with olive oil; add salt & pepper; stir through finely chopped parsley
- Served garnished with tomato & parsley
'I wish I'd had this recipe at uni; it's amazing how one can turn two sausages into such a tasty dish!' Holder of 2 honours degrees.
'Loved the flavour: it was tangy & much more interesting than usual stews.'
20+ Fijian Australian Taster
Tips:
- To make this dish go further, start with a light soup (Recipes 11 on NavBar); accompany with crusty bread, a simple salad or easy-cook green beans/mange tout. Follow with a fruit- based dessert of apples, pears, pineapple or plums.
- Don't have molasses sugar? Sub with dark brown sugar.
- Replace beer with wine, grape or apple juice or good stock
- When poaching sausages, do several at a time; cool, refrigerate then freeze in pairs
Frugal Dishes on NavBar/Recipes I...
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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