French-Style Basque Sausage Casserole


The food producers of Devon are VERY generous as are the people of Devon, particularly the people in our village, Witheridge. It's a glorious day here between the two moors and so after the mad dash of last week, I have taken a couple of days off to catch my breath and enjoy our kitchen and some of the beautiful gifts we've received recently.

We're very fortunate to already be working with some fantastic local suppliers and today for a supper tonight I'm making our take on a French Style Sausage and bean Casserole using exquisite Pork and Mulled Cider Sausages from Burrows Farm and wonderful vegetables from Veg in a Box.

This basque influenced dish is perfect for this time of year full flavoured but not too heavy and the delicious pork and mulled cider sausages are zingy with apple and mulled overtones yet light enough to be served in a sauce filled with the sunshine flavours of the south. We use a lot of herbs here at La Petite Bouchée and authentic spices, one of my favourites being Piment d'Espelette which is quite a punchy French chilli powder. Used in moderation it lifts a dish completely and adds a rounded flavour to the dish although smoked paprika will work just as well.

You can use any vegetables in this dish, I've picked some colours of the rainbow from our beautiful vegetable box and paired them with the flavours of the stunning sausages from Burrows Farm.

Serves 4

Ingredients

  • A glug of olive oil

  • 3 cloves of finely sliced garlic

  • A large pinch of Piment d'Espelette or smoked paprika

  • 2 red onions roughy chopped

  • 2 courgettes roughly chopped

  • 1 carrot finely chopped

  • A handful of Kale, chopped roughly

  • 1 red pepper finely chopped

  • 6 Tomatoes chopped

  • A handful of finely chopped herbs ( we've used rosemary, oregano, parsley and thyme)

  • A glass of tomato juice

  • 2 cans of flageolet beans

  • A large glass of white wine ( Big up Mary Berry )

  • 8 sausages ( We've got Burrows farm Pork and Mulled Cider)

  • Seasoning to taste

Method

In a heavy based casserole add the olive oil, garlic, onions, Piment d'Esplette and onions. Sauté. Then add the vegetables and tomatoes, continue to sauté for a further 10 minutes. Add the herbs, tomato juice, beans, wine and simmer for 20 minutes. Whilst the vegetables are simmering brown the sausages. Add the browned sausages to the tomatoes and vegetables and pop the lid on. Put in the oven for 2 hours on 180c/gas mark 4. Remove and serve with lots of crusty bread.


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