This is a delicious warming dish - It’s like a hug in a bowl! I love sausages – they are reasonably priced, versatile and full of flavour. I use pork sausages for this dish, but you can, of course, use chicken or even beef sausages. You can use any beans you like, try cannellini, pinto or borlotti, or butter beans.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
onion 2 (sliced)
bell pepper 3 (sliced)
pork sausages 400 g (chopped)
beef gravy granules 30 g
beef stock cube 2 ½
tomato purée 2 tbsp
Worcester sauce 1 tbsp
red kidney beans 800 g (drained)
dried sage 1 tsp
English mustard to serve
sourdough 2
Method
Prep the ingredients
Peel and thickly slice the onion. Deseed and slice the bell peppers. Chop each sausage into 4-5 pieces.
In a large bowl, combine the onions, bell peppers, sausage and a dash of oil, then add to the air fryer and cook for 10-15 minutes at 190°C until the the sausages are browned.
Prep the sauce
In a jug or bowl, make up the gravy granules with 75ml boiling water per serving. (For example, if you're cooking for 4 it will be 300ml).
Then add the beef stock pot, tomato puree, Worcestershire sauce and stir to combine with the gravy.
Add the sauce to the sausages
Add the sauce, beans (and bean water from the can), and dried sage to the browned sausages, season with salt and pepper and stir to combine.
Cook for another 15 minutes until the sauce has thickened slightly, stirring occasionally during the cooking. If the sauce gets too thick, loosen with some hot water.
Plate Up
Serve the sausagestew with some crusty bread and English mustard.
