Whether you’re in it for the pretty fireworks or want to celebrate the history behind it, being out in the cold on Bonfire Night is hungry work. It pays then to have a warming meal before or after the cold festivities.
Mary Berry’s sausage stew recipe is a flavourful dish made with smoky paprika, rich chipotle paste and delicious cherry tomatoes that is incredibly simple to make. Mary noted that chipolata sausages are often overlooked in favour of big juicy sausages, but they are “perfect for this smoky, spicy take on a cassoulet”, as they don’t release too much fat and cook quickly. She added: “This is a great dish for feeding cod and hungry people.”
This is an all-round great recipe for November anyway, as it can be made to celebrate Guy Fawkes night or as an easy dinner for when you cannot be bothered cooking in the cold weather.
Plus, it only takes 30 minutes to prepare this dish before leaving the stew to cook for another 30 minutes.
Ingredients
- Two tablespoons of olive oil
- 12 chipolata sausages
- Two onions, thinly sliced
- Two garlic cloves, crushed
- One red pepper, deseeded and cut into 3cm pieces
- One teaspoon of chipotle paste
- Two teaspoons of sweet smoked paprika
- One tablespoon of tomato puree
- 100ml of white wine
- 200ml of chicken stock
- 400g tin of baked beans
- 275g of cherry tomatoes
Method
Start by heating one tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.
Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato puree.
Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes.
Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes.
This recipe freezes well once cooked and can be made up to eight hours ahead.
