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Sausage, Kale and Flageolets
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If ever there were such a thing as peasant sophistication, this is it. The simplest of dishes comes together in the easiest of ways to make a bowlful that spans the Channel: we are experts on comfort food, while the French bring finesse with the flageolet bean, that beautiful, demure green pulse. For the sausage, you can play home (Cumberland) or away (Toulouse) – just make sure it’s got plenty of flavour.
This light, elegant, fresh flavoured yet typically savoury wine is just the job. Waitrose Cotes du Rhone-Villages Gabriel Meffre 2007 Rhone, France.
Typical values per serving:
This recipe was first published in February 2009.