Updated: Jun 12, 2018
This is such an easy weekday dinner. I love it because whatever is left over can be used for breakfast the next day by adding more sausages and bacon. For a low FODMAP version simply sub the beans for lentils.
1–2 tbsp olive oil
12 good quality pork sausages. The Black Pig has the most gorgeous selection for everyone fortunate enough to live in Deal! :)
6 rashers rindless streaky bacon, cut into 2.5cm lengths
2 medium onions, thinly sliced (or tops of leeks if you are affected by onions)
2 garlic cloves, crushed (I'd leave out if you are affected by high FODMAPs such as fructans)
1 tsp smoked paprika
1 x 400g can chopped tomatoes
300ml chicken stock
2 tbsp tomato purée
1 tsp dark brown muscovado sugar
1 tsp dried mixed herbs
2 bay leaves
3–4 sprigs of fresh thyme
100ml red wine
1 x 400g can butter beans or lentils if you suffer with IBS and want a low FODMAP version that will not make you bloated
Salt and freshly ground black pepper
Heat a tablespoon of olive oil and fry the sausages gently for 10 minutes, making sure they’re browned all over. Transfer to a large casserole dish and set aside.
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.
Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften. Add a little more oil if you need to. Onions are high FODMAP so if you are affected then use the tops of leeks.
Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently. If you are affected by garlic (it is high FODMAP) then I’d just leave out.
Sprinkle over the smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato purée, brown sugar and herbs. Pour over the wine and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.
Drain the beans or lentils and rinse them in a sieve under cold running water. Stir the beans or lentils into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
Season to taste with salt and freshly ground black pepper and serve with mashed potato.