Recipe: Sausage Casserole





A perfect dish for the 'fresher' weather is a good old fashioned sausage casserole, simple cooking for any midweek dinner and its wine pairing is quite simply out of this world. The Rare Vineyards Carignan Vieilles Vignes, Pays d'Herault 2010 is a Malbec from the home of Malbec; South-West France. This example is as velvety and fruity as any of the Malbec's coming out of Argentina. 

Ingredients (serves 4):

12 caramelised onion and pork sausages
1 x 400g tin of cannellini beans, drained
1 x 400g tin of chopped tomatoes
2 red onions
8 celery stalks (chopped to 2cm width)
1 tbsp olive oil
1 head of kale or other dark green cabbage (shredded)
2 cloves of garlic
2 litres of vegetable stock
4 tablespoons of flat leaf parsley (roughly chopped) 

Cooking:

1. Grill the sausages until nicely browned, set aside to cool a little and then chop into bite-sized pieces.
2. Heat the oil in a saucepan over a moderate heat, add the prepared vegetables and cook for 1-2 minutes, stirring continuously.
3. Next add the garlic, tomatoes, sausages and stock. Bring to the boil, then reduce the heat and simmer uncovered for 15 minutes.
4. Drain and rinse the beans and stir into the casserole. Simmer for a further 5 minutes, season to taste and serve with a tablespoon of flat leaf parsley sprinkled over each serving.

Bon Appetit!

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