Pork Sausage and Bean Ragout is a simple and wonderful comfort food. Around 20 minutes to get it going and 40 minutes or so in the pot and you have a magic meal for a rainy day or some entirely new flavours to break up the same-ol-same-ol.
Pork Sausage and Bean Ragout
- 8 Pork Sausages, about 700 grams
- 1 leek
- 2 sticks celery
- 3 cloves Garlic
- 1 red capsicum
- 1 glug olive oil
- 1 teaspoon sweet smoked paprika, or standard paprika
- 1 teaspoon cumin, ground
- 250 g cherry tomatoes, halved
- 1 tablespoon apple cider vinegar
- 500 ml passata
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
- 2 400g mixed beans, four bean mix
- Quickly sear the sausages on high heat in a frypan for 5 minutes to give them a good brown and remove some of the fat. Turning frequently.
- Trim, wash and finely chop the leeks. Trim and slice the celery, peel and finely slice the garlic and deseed and chop the capsicum.
- Heat a glug of oil in a large ovenproof casserole pot or Dutch oven over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
- Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
- Stir everything together well, then push the par-cooked sausages under the surface of the passata and bring everything to the boil.
- Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
- Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if you happen to have some).
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.