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Ingredients
- • Large handful of porcini
- • Olive oil
- • 6 rashers smoked streaky bacon, diced
- • 2 red onions, chopped
- • 2 carrots, chopped
- • 2 sticks of celery, chopped
- • 1 garlic clove, finely sliced
- • ½ bunch of thyme, leaves picked
- • 2 bay leaves
- • 380ml red wine
- • 3 x 400g tins tomatoes
- • 2 x 400g tins cannellini beans
- • 8 sausages
- • Large handful of breadcrumbs
Details
Servings 6
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
1. Preheat oven to 220C/gas 7. Soak porcini in 500ml boiling water. In a casserole dish heat a lug of olive oil and fry bacon until golden. Add onions, carrots, celery, garlic and half the thyme leaves and gently sauté for 10 mins, till softened. Drain porcini, reserving liquid, and add to pan with bay leaves, fry for 2–3 mins, then add wine and bring to boil till reduced by half. Add tomatoes, porcini water and drained beans, season and bring back to the boil. Reduce, simmer for 15 mins and place sausages on top.
2. Mix crumbs in a bowl with remaining thyme and a lug of olive oil. Scatter over sausages, then bake for 45–50 mins. Serve when sausages are cooked, the stew is thick and the top is crisp.
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