- Difficulty level:
Pork chipolatas are great because they are quick to cook and look great whole sitting in a casserole, but you can use thicker sausages of any meat preference if you would rather, or if you find something else good on special offer! This recipe feeds about 10-15 people for a party but you can scale down for a winter supper.
Ingredients (serves 12 people)
- 30 chipolatas
- 1 tbsp plain flour
- vegetable stock
- red wine
- 3-4 Maris Piper potatoes
- 4 large carrots
- 2 or 3 sliced leeks
- button mushrooms
- a tin of haricot beans
- prepared puy lentils, if you want.
- Serve with other greens or rice, and crusty bread.
Cook the chipolatas (about £3.50 for 30) in a little oil for 10 minutes then set aside.
In the same oil fry chopped onions with rosemary, then stir in a tablespoon of plain flour.
Add a pint of vegetable stock and a large glug of red wine.
Stir to thicken into a gravy but don’t let it reduce down too much as the liquid will need to cook through the veg while it stews.
Add chopped potatoes (3 or 4 large Maris Piper potatoes cut into large bite-sized chunks), 4 large diced carrots and 2 or 3 sliced leeks, plus the sausages.
Pour in two 400g cans of chopped tomatoes.
For heartiness, add a punnet of button mushrooms, or a tin of haricot beans or prepared puy lentils, if you want.
Let it all stew together in the oven for about 30 minutes at gas mark 5 (190°C or 375°F).
Serve with other greens or rice, and crusty bread to fill tummies and soak up the gravy.