autumn sausage stew with celeriac & kale
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients
1 tbsp olive oil
500g pork sausages
100g bacon, cut into lardons
2 onions, sliced
1/2 celeriac, diced into 2cm pieces
2 garlic cloves, crushed
sprig of thyme and a bay leaf
1 tbsp tomato purée
100 ml red wine
300 ml chicken/meat stock
dash of Worcester sauce
2 dessert spoons dijon mustard
400g kale, stripped from stalks & shredded
200g cooked white beans
Instructions
1. Shallow fry the sausages and lardons in oil for 5 minutes. Remove the sausages.
2. Add onions and cook for 10 minutes. Turn up the heat and add the celeriac, stirring frequently to stop the onions from burning.
3. Add the garlic, herbs and purée and stir well for 2 minutes. Deglaze with red wine, add stock, Worcester sauce and mustard.
4. Bring the contents of the pan to a simmer, return the sausages, cover and cook for about 20 minutes.
5. Add the kale to the pan and wilt for 10 minutes before mixing with the rest of the braise. Add white beans, season and cook for a further 5 minutes.
