I realise I have been fairly quiet for a few weeks but I hope you will agree, for good reason, as I have been developing some new recipes for the blog. As I mentioned in an earlier post I received a cast iron pot for Christmas from my future in-laws, and thought as I seem to be using it a hell of a lot that I should share some of the things that are coming out of it.
So this will be a series of three recipes all in made in under an hour in one pot, keeping the washing up down and keeping the whole family happy… I’m struggling to see a downside on this one! Unless you don’t like sausage. Then that’s a big downside.
- 8 good quality, pork sausages. (95% pork or more)
- 1 can of Butterbeans
- 2 red peppers, finely sliced
- 1 red onion, finely chopped
- 3 cloves of garlic, crushed
- sliced button mushrooms
- 4 sage leaves
- 2 tbsp. tomato puree
- 1 tbsp. Worcester sauce
- 1 tbsp. olive oil
- A little water (about a 1/4 of a cup)
- Start by putting the pot on a medium heat and adding the oil.
- Add the sausages in and cook for 5 minutes until browned.
- Remove the sausages and add the onion, garlic, peppers, sage, mushrooms, worcs. sauce and tomato puree, season well with the salt and pepper (to taste) and keep on a low heat for a couple of minutes.
- Add the water, reintroduce the sausages and pop the butter beans in. Stir well.
- Put the lid on and leave to simmer on a low heat for 15 minutes. Check the pot every now and then and stir to stop any sticking or burning. Add a splash more water if really needed. (Be careful not to over do it)
- Serve with brown rice or potatoes and dig in!
As you can see it is superbly easy and it is honestly really good, hearty food. One down, two more to come. The next recipe is a chilli that is packed full of veg and has heaps of everything good to keep you ticking over nicely as we start to creep towards the slightly warmer, brighter, spring months.