[identity profile] drgabster.livejournal.com posting in [community profile] df_recipes
So, I'm stuck at home on the Friday night that is all hallows' eve this year.

Warm, rib sticking grub to get be by...

Sausage and bean caserolle

Quantities may vary according to taste...


1 pack of sausages (in this case 6 fairly plump snorkers[1])
1 tin of tomatoes
1 tin cannellini beans
1 tin haricot beans (your taste in beans may vary)
3 bits of celery
2 carrots
2 small onions
a few cloves of garlic (to keep away the vampyre)

1. Moderately chop the onion, and start to soften in a little olive oil, add garlic (chopped), carrots (chopped) and celery (chopped), and allow the mix to soft. Season gently, add a little thyme.

2. Divide the sausages in to smaller pieces - you can roll and twist them into halfs - this works better if you are working with chippolatas, at to the mix and stir, allowing them to brown gently and cook.

3. Add tinned tomatoes (I used plum), and a little more water (and at this point you can add a stock cube), and allow to simmer for the best part of 40 mins.

4. Drain and add beans, simmer for a furter 40 mins to allow them to absorb flavour.


[1] see in which we serve

Date: 2008-10-31 09:19 pm (UTC)
From: [identity profile] silmaril.livejournal.com
Nom! I might try that with what other lunch meat I have at home...

Date: 2008-10-31 10:53 pm (UTC)
From: [identity profile] paoconnell.livejournal.com
Snorkers? A search on the web says they're canned sausages like Vienna Sausages in the US, used on board British subs. Being canned, I wouldn't want to put them in a casserole like your recipe, which sounds pretty good. Here, I'd use bratwursts or Italian sausage. What you call haricot beans, we call Navy beans or "small white beans."


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