Braised lamb and mint sausages

This is proper cold weather comfort food, tasty and satisfying stuff for wet and windy January. You could do this with any kind of sausage but they need to be good quality meaty ones. These were lamb and mint ones from the butcher. This dish was made easy by using some vegetables and gravy leftover from a pot-roasted chicken from the previous weekend. You could always just cook some carrots and other root vegetables specially. You will need


2 sausages per person
1 tin of butter beans
2 sliced leeks
1 sliced onion
leftover roasted root vegetables
half a Savoy cabbage
chopped Parma ham or streaky bacon
about 500ml chicken stock and/or leftover gravy

First, heat some oil in a pan that is large enough to hold all the sausages in a single layer with a lid and soften the onions and leeks until they begin to caramelise. Add the sausages and fry until they take some colour. Pour over the stock and gravy, bring to a simmer, cover and cook for around 45 minutes, turning the sausages occasionally. If the liquid reduces too much, add some hot water. You want a nice reduced gravy, so don’t make it too thin. If you are just using stock you might need to thicken this at the end of the cooking time.

Drain the butter beans and put them in a saucepan with the root vegetables. Add in a glug of olive oil and mash with a potato masher until reasonably smooth. Put to one side.

Shred the cabbage. When the sausages are done, fry the Parma ham or bacon in some olive oil and then fry the cabbage. Add some water, cover and cook until the cabbage is soft but still has some texture.

Heat up the bean and vegetable mash, adding more oil if it seems too thick and claggy.

Plate up as follows;

Put a nice serving of bean mash on the plate. Top with two sausages per person. Add a portion of cabbage and finish off with a ladleful of the onion and leek gravy.



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