- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 good-quality pork sausages (Toulouse are great for this dish)
- 2 leeks, trimmed and thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 carrot, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 slices day-old white or brown bread, whizzed into breadcrumbs
- 1 tbsp chopped sage, plus a little extra
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 garlic clove, crushed
- 200ml beef stock
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 x 400g cans cannellini beans, rinsed and drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
Heat the oil in a large ovenproof pan, add the sausages and brown for few mins. Remove from the pan. Add the leeks and carrot and gently soften for 10 mins.
Mix the breadcrumbs with a little sage. Heat grill to medium. Add 1 tbsp sage and the garlic to the pan. Cook for 1 min, then add the stock and tomatoes. Tuck in the sausages. Simmer for 10 mins until the sauce has reduced a little and the sausages are cooked. Season, stir in the beans, then simmer for 2 mins more. To serve, scatter the sage crumbs over the top and grill for 5 mins until golden.
French onion sausage pot for two
Brown 4 sausages, then remove. Thinly slice 2 onions; cook very gently in 1 tbsp oil for 10 mins until soft. Turn up the heat, add 1 tsp sugar and cook until sticky and brown. Stir in 1 tbsp flour, then add 400ml beef stock to make a smooth gravy. Return sausages to pan and simmer until cooked. Top with rounds of baguette scattered with grated cheese. Grill until golden and melting.