Fantastic flavours are the order of the day here. Sausage flavoured with wine and garlic – what’s not to like?
I’d love to try the real thing one day but these supermarket versions were ‘created’ by Pierre Koffmann apparently. That’s a good thing. To be fair, they tasted pretty good too.
I served them up with a kind of speedy butter bean stew for a nice, quick and easy bistro-style dinner:
- 4 Toulouse sausages
- 1 tsp olive oil
- 1 large tin of butter beans, drained and rinsed (which I used for speed) or 150g dried butter beans soaked overnight
- Half a green and half a red pepper, chopped
- Two large tomatoes, seeds removed and diced
- 250ml chicken stock
- Sprig of thyme, leaves only
- Chopped basil leaves
- Salt & Pepper
Simmer gently for 10-15 minutes to heat through and absorb the flavours, but be careful not to overdo it, especially if using tinned beans. Add chopped basil and season with the pepper.