Tuesday, 23 February 2010

Sicilian sausage casserole

1 pack of Sicilian sausages (Sainsbury's!)
1 small pack of pancetta
1 celeriac
1 fennel bulb
1 large onion
1 smallish courgette
1 small head of celery
Good squeeze of garlic
Black pepper
Fresh sage - about a tablespoonful, chopped
Liquid concentrated chicken bouillon
2 cartons of butter beans

Start by browning the chopped up sausages in a large pan.

While that's doing prepare the vegetables - the fennel, celery and onion to be sliced thinly and the celeriac and courgette to be diced fairly small.

When the sausages are browned take them out and put to one side, then add the pancetta, cook for a few minutes, and then add the onion and celery. When that's softened add the garlic and the other vegetables plus a splash of water and the bouillon, put the lid on and let everything cook with the lid on so it can soften. Oh and add the sage.

Stick the sausages back in after about ten minutes and then add as much or as little stock as you want, add the beans, stick the lid on and give it at least twenty minutes on a low heat. Serves about four people, three if you're bloody starving.

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