This easy sausage stew has its roots in beef bourguignon – down to the brandy.
3 tbsp light olive oil
8 large good quality sausages
140g/5oz pancetta cubes
1 large onion, very finely chopped
2 garlic cloves, very finely chopped
150g/5¼oz button chestnut mushrooms
2 tsp fresh thyme, chopped
1 tbsp tomato puree
2 tbsp Dijon mustard
good splash of brandy
150ml/5fl oz fresh beef stock
150ml/5fl oz red wine
1 x 400g/14 oz tin of butter beans, drained and rinsed
1 tbsp flatleaf parsley, finely chopped
salt and freshly ground black pepper
Pre-heat the oven to 200C/375F/Gas 6.
Heat one tablespoon of the oil in a wide casserole dish. Add the sausages and fry over a medium heat for 2-3 minutes until nicely browned all over. Remove from the pan and rest on a plate.
Add the remaining oil to the pan with the pancetta and cook for one minute, then add the onion. Cook for a further 2-3 minutes when the onion should be soft and the pancetta beginning to crisp.
Add the garlic and the mushrooms and fry for one minute more, then stir in the tomato puree followed by the mustard. Turn up the heat and stirring all the time fry for about 30 seconds.
Pour in the brandy and allow the alcohol to burn off. Next add the stock and wine. Allow to come to the boil then season to taste. Tip in the butterbeans and put the sausages on top. Place in the oven and cook for 15 minutes. Serve in deep bowls with a sprinkling of the parsley and loads of crusty bread.
Source: BBC FOODS