This is serious comfort food. Passata works best here, but 2 cans of tomatoes and some tomato purée would work just as well. You can also substitute the harissa with 1/2 tsp chilli flakes or a fresh red chilli, finely chopped. You can also use whatever beans you like, as long as they’re robust.
Ingredients
- 8-10 good quality butchers sausages
- 1 medium courgette, diced
- 2 sticks celery, finely chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 400g cans flageolet beans
- 1 400g can butter beans
- 800g jar tomato passata
- 2 tbsp grain mustard
- 1 tsp English mustard powder
- ½ tsp fennel seeds, crushed
- dash of worcestershire sauce
- 2 tsp harissa (or 1 tsp chilli flakes)
- 4 tomatoes, halved
- flat-leaf parsley
Method
- Preheat the oven to 230°C.
- Heat about a tablespoon of oil in a fry pan. Gently fry the sausages until golden, but not too dark.
- In the residual oil, fry the courgette, celery onion and garlic. You need to get plenty of colour on the vegetables.
- Rinse and drain the beans and add to a large casserole. Add the fried vegetables, sausages and the rest of the ingredients, apart from the parsley. Season well with salt and freshly ground black pepper.
- Mix gently and tuck the sausages into the casserole. I like to cut the sausages in half before adding, especially if they’re large.
- Cook in the oven for 35 minutes until the top is browned. Stir through a handful of chopped flat-leaf parsley and serve with some crusty bread for mopping up sauce.
Serves 4.
