- 6 Achill Mountain Lamb & Rosemary Sausages
- 2 medium brown onions
- 2 sticks of celery
- 2 cloves of garlic
- Glug olive oil
- 2 tbsp harissa paste
- 1 teaspoon ground cumin
- 1 400g tin chopped tomatoes
- 500 ml passata
- 1 400g tin cannellini beans
- 1 400g tin butter beans
- a few sprigs of fresh flat-leaf parsley, optional
Preheat the grill to medium and line a baking tray with tin foil.
Prick and add the sausages to the tray, cook for 10 minutes, or until browned all over, turning halfway through. Remove from oven and drain on kitchen paper.
Preheat oven to 180c
Coarsely chop onions. Trim and finely slice the celery, peel and mince the garlic .
Heat a glug of olive oil in a large ovenproof casserole pan over a medium heat, add the onion, celery, garlic, and cook for around 10 minutes, or until the onion starts to soften, stirring regularly.
Next, add the harissa and cumin and cook for a further 2 minutes, then add all of the remaining ingredients except sausages, draining the beans first.
Stir everything together well, then add the grilled sausages and bring everything to the boil. Remove casserole pan from heat and place in the oven, covered for 45 minutes. Check regularly and add a splash of water if it gets too dry.
Garnish with chopped parsley, if you wish.
Delicious served over mashed potatoes and a side of sautéed kale or spinach.
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