1 tbsp corn oil
454 g pork sausages
1/2 x 130 g pack cubetti pancetta
300 g pack shallots, peeled
2 tbsp soft brown sugar
1-2 tsps smoked paprika
2 tbsp tomato puree (paste)
1 vegetable stock cube made up with 1 1/4 cup (300 ml) boiling water
300 ml red wine
250 g dry cannellini beans, soaked, cooked as per instructions and refreshed
20 g fresh parsley, finely chopped
454 g pork sausages
1/2 x 130 g pack cubetti pancetta
300 g pack shallots, peeled
2 tbsp soft brown sugar
1-2 tsps smoked paprika
2 tbsp tomato puree (paste)
1 vegetable stock cube made up with 1 1/4 cup (300 ml) boiling water
300 ml red wine
250 g dry cannellini beans, soaked, cooked as per instructions and refreshed
20 g fresh parsley, finely chopped
method
1. In a large hob proof casserole heat the corn oil then cook the sauages until browned on all sides. Remove and put to one side.
2. Next add the pancetta, shallots, sugar, paprika and tomato puree, cook for a further 5-6 minutes.
3. Return the sausages then add the stock and red wine, cover and simmer for 30 - 40 minutes.
4. Finally stir in the cannellini beans and heat for a further 2 - 3 minutes.
5. Sprinkle with the parsley and serve immediately with chunks of crusty bread.
2. Next add the pancetta, shallots, sugar, paprika and tomato puree, cook for a further 5-6 minutes.
3. Return the sausages then add the stock and red wine, cover and simmer for 30 - 40 minutes.
4. Finally stir in the cannellini beans and heat for a further 2 - 3 minutes.
5. Sprinkle with the parsley and serve immediately with chunks of crusty bread.
serving amount
serves: 4
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