Staycations are all the rage – everyone’s doing them; we’ve worn the phrase out, I get that but in this weather? It’s been cold, wet and windy for DAYS. I read today that summer is making a comeback in the next couple of days but before then warm yourself up with this little dish.
Beach hut visits this week – zero.
Swims in the sea this month – zero.
Grumpy beachhutcook – one.
Sausage in a Pot (serves 4)
1 tablespoon of oil
8 fat sausages, proper ones
4 slices of smoked bacon, chopped
2 large onion, peeled and finely chopped
2 large carrots, finely chopped
2 sticks of celery, finely chopped
3 fat cloves of garlic, crushed (if sausages already have garlic in them, use less)
1 tin haricot beans, drained
2 teaspoons dried sage
400ml marigold vegetable stock (can use chicken or regular veg stock)
1 small wine glass of red or white wine
2 tablespoon tomato puree
salt and fresh ground pepper
Preheat oven to 200 degrees/400F/Gas mark 6.
Heat a large ovenproof casserole, add oil and then fry the sausages until browned all over. Place to one side while you fry off in the same pan the bacon, onion, carrots, celery and garlic. This will take about 10 minutes on a medium heat. Add the sausages back to the pan and then add the remaining ingredients giving everything a good stir, cover with a lid or foil and place in the oven for about 30 minutes.
Serve with a green vegetable and a glass of something red and inky.