A blissfully easy supper, this doesn’t take long to put together and you can leave it simmering happily while you get on with something else. Sausages and beans are a classic combination that everyone loves but if you want a lower-cal meal, leave out the beans and the dish will still be yummy.
Ingredients
How to Make It
- Heat a teaspoon of olive oil in a frying pan. Add the sausages and fry them over a fairly high heat until well browned all over. Remove the pan from the heat.
- Heat 2 teaspoons of olive oil in a large pan. Add the onion, carrots and celeriac and fry them gently until they’re starting to caramelise and soften around the edges. Add the garlic and thyme to the pan and season well with salt and pepper, then add the browned sausages and cover with the red wine. Bring to the boil and simmer until the red wine has reduced down by about a third.
- Add the stock, cover the pan and continue to simmer for 10 minutes. Pour in the tomatoes and add the beans, if using. Simmer for another half an hour, by which time the sausages and vegetables will be perfectly tender. Serve with some green veg on the side.