75 ml (3 fl oz) dry white wine
3 shallots, finely chopped
120 ml (8 tbsp) concentrated canned consomme
30 ml (2 tbsp) Dijon mustard
30 ml (2 tbsp) English chive mustard
45 ml (3 tbsp) softened butter
450 g (1 lb) pork sausages, 50 g (2 oz) each
800 g (28 oz) canned red kidney beans, drained
salt and freshly ground black pepper
butter for greasing
3 shallots, finely chopped
120 ml (8 tbsp) concentrated canned consomme
30 ml (2 tbsp) Dijon mustard
30 ml (2 tbsp) English chive mustard
45 ml (3 tbsp) softened butter
450 g (1 lb) pork sausages, 50 g (2 oz) each
800 g (28 oz) canned red kidney beans, drained
salt and freshly ground black pepper
butter for greasing
method
1. Heat the grill/broiler without the grid to medium. in a small saucepan, bring the wine and shallots to the boil over medium heat, then reduce the heat and simmer until the shallots are soft. Add 30 ml (2 tbsp) consomme, 5 ml (1 tsp) of each mustard and the softened butter. Stir; remove from the heat.
2. Smear the sausages with some of the remaining mustard (it doesn't matter which one). Place on the grill/broiler grid and cook, turning frequently, for about 15 minutes or until browned on all sides. Cut the sausages into large chunks and keep warm. Heat the oven to 200°C (400°F) gas 6.
3. Sieve or puree the drained beans with the remaining consomme. Stir in the rest of the mustard and season to taste.
4. Butter a shallow baking dish and pour in the bean puree. Cover the dish with buttered foil and place in the oven for 10 minutes.
5. Remove the foil and place the sausage chunks on top of the beans. Pour the wine and shallot mixture over them, cover loosely with the foil and return to the oven for 3 - 4 minutes to heat through. Serve at once.
2. Smear the sausages with some of the remaining mustard (it doesn't matter which one). Place on the grill/broiler grid and cook, turning frequently, for about 15 minutes or until browned on all sides. Cut the sausages into large chunks and keep warm. Heat the oven to 200°C (400°F) gas 6.
3. Sieve or puree the drained beans with the remaining consomme. Stir in the rest of the mustard and season to taste.
4. Butter a shallow baking dish and pour in the bean puree. Cover the dish with buttered foil and place in the oven for 10 minutes.
5. Remove the foil and place the sausage chunks on top of the beans. Pour the wine and shallot mixture over them, cover loosely with the foil and return to the oven for 3 - 4 minutes to heat through. Serve at once.
serving amount
serves 4
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