Recipe by auntchelle
I love hearty, robust and flavoursome dishes in winter. And this is one of them! Even better is how easy it is to prepare. The degree of spiciness will depend on the pasta sauce you use. Serve with potatoes, baked or mashed, or even some polenta. From Delicious magazine. Australian measurements used.
Top Review by EmmaRebekah
Hearty and good! I wasn't able to get my hands on 500 ml spicy tomato sauce, so I used small jar I had which was half, and the other half ketchup and didn't add the brown sugar. I guess this worked . . . we thought it was tasty anyway.
- 2 tablespoons olive oil (optional)
- 800 g pork chipolata sausages (or beef)
- 4 onions, thinly sliced
- 250 ml beef stock
- 500 ml spicy tomato sauce (ie arrabbiata pasta sauce)
- 440 ml Guinness stout (or other brand)
- 4 tablespoons brown sugar
- 2 bay leaves
- 2 (400 g) cans borlotti beans, rinsed & drained
- parsley, chopped to serve
Directions See How It's Made
- Preheat oven to 180 deg C/350 deg F/Gas 4.
- Heat a large flameproof casserole or dutch oven over medium-high heat. If using oil heat and then brown sausages, in 2 batches, about 10 minutes. Drain excess oil/fat if desired.
- Lower heat to medium-low then add onions and cook for 5-6 minutes or until soft.
- While onions are cooking mix all liquid ingredients and sugar in a jug. When onions are ready add contents of jug and bay leaves. Raise heat and bring to the boil. Reduce heat to medium, then add sausages and beans. Place in oven for 40 minutes until thick.
- Stir in chopped parsley to serve.