Sausage and Cannellini beans in Red Wine

Fifth of November celebrations are under way this week-end with huge bonfire parties in parks and cosy back gardens and people wrapped up warm standing around in the cold and damp watching the most brilliant firework displays. Bonfire Night parties are usually very informal affairs with simple food such as spicy hot dogs and piping hot baked potatoes.

This is my warming and simple recipe for braised sausages and Cannellini beans in red wine for cold and hungry guests. I am using Black Farmer's pork sausages (www. theblackfarmer.com) which are absolutely delicious!


1 tbsp sunflower oil
8 Black Farmer's pork sausages
8 oz bacon, chopped
1 garlic clove, crushed
2 onions, chopped
2 sprigs thyme
1 heaped tbsp plain flour
150ml red wine
410g can Cannellini beans. drained and rinsed
1 teaspn Dijon Mustard
600ml chicken stock

Heat the oil in a large frying pan. Add the sausages and brown all over. Remove with a slotted spoon and set aside. Add to the frying pan, the chopped bacon, garlic, thyme and onion and saute for 3-4 minutes. Sprinkle over the flour and mustard and cook for a further 3 minutes stirring constantly. Gradually add the wine stirring with a wooden spoon and bring to the boil then reduce the heat. Add the sausages and hot chicken stock. Season with salt and black pepper. Cover and simmer for 30 minutes until the sausages are cooked through and the sauce has thickened. Stir in the Cannellini beans and cook for a further 5 minutes. Serve with creamy mashed potatoes.