I made this a couple of weeks back but didn’t have time to write it up at the time – it was good, though. I adapted it from a Jamie Oliver recipe and used some unexpectedly expensive giant Merguez sausages from the Covered Market, but they added a lot to the end result, so if you can buy some proper butcher’s sausages I’d recommend it.
Here’s what I’ve got – I’m a bit vague on quantities.
6-8 regular sized pork sausages (or 4 giant ones)
8 thick slices of smoked bacon, chopped into small bits
2 red onions, chopped
2 cloves of garlic, chopped
1 large carrot, peeled and roughly chopped
Some garden herbs, fresh if you can manage – ie. thyme, sage, oregano etc
1/2 celery heart, chopped
Some red wine (about half a bottle, maybe)
2 tins of chopped tomatoes
2 tins of beans (I think I used borlotti and cannelli)
Basically, you get a decent-sized roasting tin, pour some olive oil in and then put it across your hobs. Chuck in the bacon and fry it until it gets crispy, then add your onions, carrot, celery, garlic and herbs and cook slowly til they soften. Add the red wine and let it reduce down for a bit, then chuck your tins of chopped tomatoes in with a splash of lemon juice to reduce the metallic taste.
Put your oven onto 200 degrees celsius and then add both tins of beans to your roasting tray, bring to the boil, simmer for a little while and then season according to how you like it – you’ll probably need to add some salt and some additional herbs. I think I put some smoked paprika in, and then also some harissa paste, but the latter was a definite mistake – it’s not meant to be a hot dish, this. Then add your sausages in no particular pattern and sprinkle breadcrumbs over the top.
Shove the whole thing into the oven and cook it for about 40 minutes, or at least until the top gets crispy, and eat it with mashed potato. It was a bit hearty for the summer, but it would be brilliant for winter – it was good and filling, and pretty easy too.
Feel free to scrimp on bacon if you can’t afford it, but make sure you buy some herbs to add to the taste instead or it will feel a bit lost. Apparently you can also put fresh green spinach in at the last minute before serving up too…