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Sticky sausage & bean stew
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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
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.
Typical values per serving: