Today’s store cupboard saviour is the humble tin of chopped tomatoes and Dean’s using it as the basis for a tasty sausage casserole.
Dean’s base sauce would also work with chicken thighs, so use whatever you’ve got in the freezer. If you haven’t got cannellini beans, you could use pinto beans, kidney beans, butter beans or
even chickpeas.
The mixture of minced garlic, lemon zest and parsley is called gremolata. It’s an Italian
condiment often traditionally served with veal but works on this pork sausage dish. You
could also sprinkle with breadcrumbs and parsley.
Serves 4
Ingredients:
For the casserole
8 good quality pork sausages
1 onion, diced
2 cloves garlic, crushed
2 sticks celery, diced
1 green pepper, cut into large pieces
1 tsp dried thyme
150ml red wine
1 400g tin chopped tomatoes
1 400g tin cannellini beans
1 tbsp tomato puree
300ml chicken stock
For the topping (gremolata)
2 cloves garlic, crushed
Zest of 1 unwaxed lemon
2 tbs flat leaf parsley, chopped
For the mash
600g Maris Piper potatoes
20g unsalted butter
200ml milk
2 tbsp wholegrain mustard
Method:
1. In a large pan brown the sausages for around 7-8 minutes then set to one side. In the same
pan fry the onion, garlic, celery, pepper and thyme for around 5 minutes. Pour in the
red wine and reduce by half then add the stock, tomatoes, beans and puree then bring up
to the boil.
2. Return the sausages to the pan, cover, then simmer over a low heat for 40-45
minutes. Just before serving, stir in the finely chopped garlic, lemon and parsley. Season with
salt and pepper.
3. Peel and cut the potatoes into even sized pieces and boil in salted water for 10-12 minutes or until
tender. Drain then leave in the colander to steam for 2-3 minutes.
4. Mash or pass through a ricer then stir in the butter and warmed milk. Stir through the mustard then season with a generous pinch of salt and pepper.