- 30ml Olive oil
- 1.7kg Pork sausages (size 8’s - 3 per portion)
- 200g Bacon lardons
- 400g Onions (sliced)
- 500g Celeriac (peeled and chopped into 2cm pieces)
- 3 Garlic cloves (crushed)
- 1 Sprig thyme (or a pinch of dried thyme)
- 30g Tomato purée
- 200ml Red wine
- 1000ml Bisto Chicken Bouillon (made as instructions)
- 10ml Worcestershire sauce
- 80g Dijon mustard
- 2 Bay leaves
- 200g Curly leafed kale (stripped from stalks and shredded)
- 400g Canned cannellini beans (rinsed and drained)
- Sea salt and freshly ground black pepper
- 50g Bisto Gravy Granules
Celeriac and Kale Sausage Stew
Celeriac and Kale Sausage Stew
Celeriac and Kale Sausage Stew in association with Bisto.
Number of portions: 10
Prep time: 20 minutes
Cooking time: 30 minutes
Introduction
During British Sausage Week, both celeriac and kale are at their best. This recipe incorporates both and particularly showcases the delicate flavour of the celeriac.
Ingredients
Method
1. In a large heavy based sauté or saucepan, fry the sausages and lardons in the olive oil for 5 minutes, then remove from the pan and place to one side.
2. In the same pan, gently cook the onions for 5 minutes then add the celeriac and cook for a further 3 minutes, stirring frequently.
3. Add the garlic, thyme and tomato purée, stir well and cook for 2 more minutes.
4. Pour in the red wine, bouillon, Worcestershire sauce, mustard and bay leaves, then stir well.
5. Bring the contents of the pan to a simmer, return the sausages and bacon to the pan and cook for about 10 minutes uncovered.
6. Add the kale and beans and cook for a further 5 minutes.
7. Thicken with the Bisto Gravy Granules and serve in a bowl with crusty bread.
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