The weather had turned slightly autumnal when I picked out this recipe, and though it’s a stew, it was pleasantly light and not at all stodgy, which is what I’d hoped. It’s not quite autumn yet!
What I liked about this recipe was that it used veggie sausages, a I used the Cauldron Lincolnshire ones, as recommended by the recipe.
This was a very fast and very filling dish. I made enough for 2 people.
You start off by frying 3 of the sausages (halved) and 1/2 a diced white onion in a little oil, for about 8 minutes.
Then you add 1/2 clove of garlic (diced), 1/2 tsp of smoked paprika and some chilli flakes and cook for one minute.
While these were cooking, I wedged 300g of salad tomatoes.
Once the spices are cooked out a little, you add a pinch of sugar and all the tomatoes to the pan.
These cook for 5 minutes, and you can see the tomatoes start to soften and break down slightly.
Add in 100ml of vegetable stock and a 400g can of cannellini beans that have been drained and rinsed.
Season and stir, then simmer for 5 minutes.
At this stage you’re meant to add in some freshly chopped parsley, but I hate the stuff, so a little ground pepper will do for me!
I served this into bowls, and we ate it with a spoon and fork.
Though the sausages still looked a little pale, they were cooked through and tasty.
The beans were soft and the broth was well-seasoned, warm with chilli spice and very delicious.
It did feel like there was a LOT of tomato in there, so you’ve really got to like tomatoes to eat this!
The verdict:
I did enjoy this. The flavour of the broth was lovely, though I wasn’t overly keen on the sausages as they had a meaty texture which I was put off a little by. The seasoning was great, and the beans were lovely, though, as I’ve said in previous recipes, I’m not the hugest tomato fan so maybe less tomatoes would have been better for me.
Still, it was a tasty enough recipe, that I might consider making it again, but I might try a different type of veggie sausage. These sausages contained a little milk protein in them too, so weren’t dairy-free which surprised me. But that’s a different issue!
I give this recipe 6/10
Musings of a So-Called Shutterbug 