Recipes

serves 4.

450 g (1 lb) or 8 pork sausages
1 x 400 g can of chopped tomatoes
2 tablespoons tomato puree

1 large glass of red wine
1 tablespoon Worcestershire sauce (optional)
225 g (8 oz) button mushrooms, halved
225 g (8 oz) onions, halved
2 x 410 g can of butter beans, rinsed and drained
salt and freshly ground black pepper
1 tablespoon chopped fresh flat leaf parsley, to serve

Method

1. Open the wine, pour one large glass, and start drinking half of it.

2. Fry the sausages on a medium heat for 2 minutes to seal. Remove from pan. Have another glug of wine.

3. Fry the mushrooms and onions in olive oil until the onions are translucent. You may have to refill the wine glass at this stage. Add the chopped tomatoes, tomato puree, and half a large glass of red wine and simmer for 10 minutes, seasoning to taste. After 10 minutes, remove from heat and mix the butter beans in.

4. Pour into an oven dish and add the sausages to the sauce, pushing them in.

5. Place in an oven pre-heated to 180 C and bake for 20 minutes.
6. Garnish with chopped parsley and serve.

Ideal with a Cotes du Rhone.

Variations – garlic and chilli can be added at point 2, or you may like to try garlic and generous pinch of Herbes de Provence.