Great support from new regular contributor Mike at mogfood.
26th November 2012
... Comments



This is a great dish that is quick and easy and really tasty.

I used a mix of Cumberland and Choritzo sausages (raw ones, not cured) but you can use whatever you have.

If you do not like beans then you could replace them with a handful of Red Lentils and add them with the stock, or leave them out altogether.

As with all recipes this is just guidance. If you like one flavour more than another then adjust it to suit.

Serves 4


  • 1 Onion, diced
  • 1 Stick of celery,
  • diced
  • 1 Red Pepper,diced
  • 2 Cloves of Garlic, sliced
  • 8-12 Sausages
  • 1 tbsp Worcestershire Sauce
  • 250ml Red Wine
  • 1 Tin of Chopped Tomatoes
  • 350ml Beef Stock
  • 2 Cans of Mixed Beans in Water
  • 1 tbsp fennel Seeds
  • A Sprig of Thyme


Toast the fennel seeds in a dry pan until they just start to change colour.

Crush using a pestle and mortar or food processor.

Fry the sausages in a little oil until brown all over, remove and set aside.

Add the Onion, Celery, Pepper, thyme and Fennel Seed to the pan and cook on a moderate heat until softened.

Remember to season.

Add the red wine and reduce by half then add the Sausages, Tinned Tomatoes , Worcestershire Sauce and stock.

Bring to a simmer and cook gently for 15-20 minutes until the liquid has reduced and the sausages are cooked.

Add the beans, turn off the heat and check for seasoning.

I served mine with Celeriac Purée  you could substitute this for Potatoes or Bread.

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