zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Sticky sausage & bean stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Sticky sausage & bean stew

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes

    Serves: 6

    Ingredients

    350g prepared diced butternut squash
    2 sticks celery, chopped
    1 onion, chopped
    3 cloves garlic, chopped
    275g pack fresh Waitrose Baby Plum Tomatoes (or use 1 can chopped tomatoes, drained)
    1 sprig fresh rosemary, chopped
    2 x 400g packs Waitrose British Free Range Pork Sausages
    2 tbsp light olive oil
    150ml chicken stock
    1 tbsp honey
    2 tbsp balsamic vinegar
    400g can essential Waitrose cannellini beans, drained and rinsed
     

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the squash, celery, onion, garlic, half the tomatoes and all the rosemary into a large roasting tin. Arrange the sausages on top and drizzle over the oil. Roast for 20 minutes.

    2. Remove from the oven and add the remaining tomatoes, stock, honey, vinegar and beans to the tin. Toss well and roast for a further 15-20 minutes.

    TRY IN THE SLOW COOKERHeat 1 tbsp oil (you only need 1 tbsp for this method) in a frying pan and brown the sausages. Add the squash, celery, onion, garlic, tomatoes and rosemary to the slow cooker. Lay the sausages on top and add the stock, honey and vinegar. Cook for 3 hours on the highest setting, adding the beans for the last hour.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary