Ingredients
1 tbsp vegetable oil
16 good-quality pork and leek sausages
2 large onions, sliced
1 celery stick, chopped
1 small or half butternut squash (or pumpkin if in season)
6 tomatoes
1 can of cannellini beans in water – drained (optional)
8 rashers smoked streaky bacon, chopped
2 tbsp plain flour
2 tbsp tomato puree
1 tsp Welsh Red Mustard
1 tin of beans
300ml Brains Dark
300ml vegetable stock
1 tbsp of chopped parsley
How To Make
Heat the oil in a large casserole or deep, wide frying pan over a medium-high heat.
Add the sausages and cook for 8 minutes, until browned all over. Remove and set aside.
Add the onions, pumpkin, celery, tomatoes and bacon to the casserole and cook, stirring for 6-8 minutes, until softened.
Stir in the flour, tomato and red mustard and cook for 1 minute.
Pour in the Brains Dark, bring to the boil and cook for 2 minutes, until reduced.
Add the stock, bring back to the boil, then return the sausages to the casserole with the beans.
Add the chopped parsley and simmer on a low heat for 20 minutes, stirring occasionally, and season to taste.
Serve with mashed potatoes, savoy cabbage or green beans and the rest of your bottle of Brains Dark.
Created by Katherine Taylor of Cardiff