Multiplies easily for family-sized parties but also great for couples & singletons...
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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 June 2022; photo 9/8/16 |
The truth is: those figures are linked to a daily dose of fatty, poor quality sausages. If that's you, think again.
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.
Independent or artisan butchers stock sausages from farmers specialising in small production. They will be a little more expensive but vastly superior in quality. More importantly the flavour is so good, just a couple of sausages treated well, go far and become good value.
Some supermarkets stock packaged sausages that are a good compromise between high-quality and junk. But 67 urges you to at least try high quality sausages if budget permits.
This recipe calls for two good-quality sausages (though more can be added) and will feed two people quite happily as part of a three course meal.
The beer gives a pleasing flavour (even for non beer drinkers) but feel free to replace with wine, grape or apple juice or good stock.
Note: 67 has not tested vegetarian sausages in this recipe but sees no reason why they wouldn't work
Cost: (of sausage dish) £3.00, incl beer
Feeds: 2 (or 1 extremely hungry-possibly hung-over-chap...)
Cost: (of sausage dish) £3.00, incl beer
Feeds: 2 (or 1 extremely hungry-possibly hung-over-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 (black/molasses) sugar
1 tbsp tomato puree
dash of Worcestershire sauce
1 tin butter beans (recommended) or other white beans, 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. These steps are not necessary for vegetarian sausages.
- Slice sausages thickly; heat olive oil in a deep frying pan over med-high heat; brown sausage slices on both sides (a few mins), remove & set aside on greaseproof paper
- Reduce heat to medium; add onion to pan; fry until soft & translucent without browning - about 10 mins
- Add ale; then tom puree, sugar, Worcestershire & 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 or a bit more ale or stock if too dry
- For garnish: generously spray tomato dice with olive oil; add salt & pepper; stir through finely chopped parsley
- Served scattered with tomato & parsley, alongside half a large baguette and half a recipe of Lettuce with Green Herb dressing
- Dessert? Easy Apple Hand Pies provides a beautiful ending, with or without ice cream
'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:
- Toulouse sausages, twice the size of normal ones, are also great in this recipe
- 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
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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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