I know that my recent habit of posting a generic photo of one of the ingredients preceeding my recipes is really lame, and that google image searches are what attract a full 60% of my traffic, I’m hoping to get a new digital camera SOON, and then all non-geek approved lameness should hopefully dissapate. In the meantime, another recipe:
This recipe was first introduced to me by my colleague Esther, who used Cumberland sausages, and fewer veggies, but I liked it to much I had to steal it. Of course, in my heart a sausage ain’t a sausage if it didn’t come from East of Belgium, and my local Sainbury’s has finally started stocking Bratwurst, so I thought it a fitting mix. I also needed to use up a bunch of veg before my organic box delivery tonight.
Spicy Bratwurst and Cannelini Bean Casserole
4 Bratwurst sausages
2 leeks, split lengthwise and sliced
1 tin chopped tomatoes
4 cloves garlic, roughly chopped
5 mushrooms, sliced
1/2 bag spinach, washed
2 fresh tomatoes, chopped
3 Tblspns (or in my case, like 5) good olive oil
a few whole dried chilis
Salt and pepper to taste
Place sausages under the grill (broiler) and turn when brown. In the meantime, saute garlic and leeks in olive oil. Add the bay leaves, cayenne pepper, dried chilis, paprika and season, and allow to fry for a few minutes. Then add the tinned and fresh tomatoes, and cannelini beans. Bring to a simmer for 10 mins.
Remove the sausages from the oven and slice. Add sausages to the mixture as well as mushrooms, spinach and any other veg you’ve got lying around. Allow to simmer again for as long as you want. Serve with couscous, quinoa, or brown rice.