Sausage, Haricot Bean and Red Wine Casserole is a traditional British recipe for a classic casserole-style stew of pork sausages, vegetables and haricot beans cooked in chicken stock and wine thickened with flour with herbs and tomato puree; this makes an excellent and warming dish for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Sausage, Haricot Bean and Red Wine Casserole.
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Ingredients:
8 good quality pork sausages (pork and sage are good)
1 onion, sliced
2 celery sticks, sliced
2 sprigs of fresh thyme
2 tbsp tomato purée
1 tbsp plain flour
150ml red wine
600ml chicken stock or vegetable stock, hot
400g cooked haricot beans, drained (tinned is fine)
salt and freshly-ground black pepper, to taste
1 tbsp vegetable oil
flat-leaf parsley, chopped, to garnish
sprigs of thyme, to garnish
Method:
Heat the oil in a large flame-proof casserole over medium heat. Add the sausages and cook until golden brown all over (about 8 minutes). Remove with a slotted spoon and set aside. Now add the onion, celery and thyme to the pan and fry, stirring frequently, for about 5 minutes before stirring in the tomato purée.
Scatter the flour over the top, stir to combine and cook for 1 minute then pour in the red wine, stirring until the sauce is smooth. Bring the mixture to a boil and cook until the volume has reduced by 2/3. At this point stir in the hot stock and bring the mixture back to a boil. Reduce to a brisk simmer then halve each sausage crossways at a bias and place in the pan. Allow the sausages to cook for 15 minutes, or until heated through. Now stir in the beans and cook for a further 5 minutes, or until heated through.
Adjust the seasonings to taste and ladle the stew onto four warmed plates. Garnish with the additional herbs and serve with creamed potato mash and green vegetables.
