2 large carrots
16 turkey sausages
4 tsp paprika
4 tbsp plain flour
900ml chicken stock
4 tbsp worcester sauce
4 tsp wholegrain mustard
2 tins beans (borlotti, flageolet)
- Chop sausages and cook in pot - then remove
- Cook leeks - microwave
- Saute onions and carrots in sausage pot - add paprika and flour, mix in stock, bring to boil then simmer and reduce until sauce thickens.
- Add worcester sauce and mustard, then beans and sausages, heat through to serve.