Just a quick post today, it’s been a busy weekend. I’m building up a new bike from an old frame and so have been mostly cleaning it up this weekend as well as wrapping my new super-sweet red bars. It’s going to be fab.
Anyway, sausage and bean casserole is pretty standard, but what I think makes this one a bit more special is the contrasting textures. I take one sausage out of the skin and fry it mashed up until its crispy and add that to the pot along with the chunks of sausage. Similarly I leave some of the kale out, chop it finely and fry until it makes a great crispy topping. It’s so nice I’ll probably have the rest of the kale that way for tomorrow’s tea.
Sausage and Bean Casserole – serves 2
- 4 good pork sausages
- 1 can butter beans
- Veg stock
- A dash of red wine
- Dried mixed herbs
- 2 large shallots or a small onion
- A good couple of handfuls of curly kale
- Broken bits of pasta
Firstly, chop 3 of the sausages into chunks and brown in a frying pan. Put them aside in the casserole whilst you fry the finely chopped shallots and the other sausage, taken out of the skin and then separated with a fork until its small bits. Fry until really nice and brown and then add to the pot. Add enough veg stock to cover the meat along with a splash of red wine and the herbs. Put the lid on and leave for about 20 mins.
When the sausages are nice and cooked, and the broken pasta (the bits at the bottom of the bag, or crush some whole bits up) and a couple of handfuls of kale. Cover and cook until the pasta is cooked.
Meanwhile, finely chop another handful of kale and fry until crispy. Spread it out in the pan to stop it from steaming as this will reduce the crisp. Serve the casserole and top with the kale. Its a texture sensation!
Hope you’ve all had good weekends! It’s pub quiz night for me.