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Polish sausage and beans with quick pickled cabbage


Serves: 4-6
timePrep time: 15 mins
timeTotal time:
Polish sausage and beans with quick pickled cabbage
Recipe photographs by Toby Scott

Polish sausage and beans with quick pickled cabbage

Sausages, beans and quick pickled cabbage make up this delicious Polish-inspired one pot recipe by Melissa Hemsley

Serves: 4-6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
744Kcal
Fat
45gr
Saturates
14gr
Carbs
45gr
Sugars
14gr
Fibre
19gr
Protein
50gr
Salt
2.4gr

Melissa Hemsley

Melissa Hemsley

Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Melissa Hemsley

Melissa Hemsley

Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes

Ingredients

  • 1 tbsp ghee or unsalted butter
  • 8-12 gluten-free pork sausages, or any type you prefer (we used Taste the Difference pork sausages)
  • 80g bacon lardons or cubed pancetta, or chopped bacon (optional)
  • 1 large onion, diced
  • 3 garlic cloves, finely chopped
  • 2 bay leaves
  • 1 x 400g tin chopped tomatoes
  • 400ml fresh chicken broth or stock
  • 1 tsp dried marjoram or dried thyme
  • 1 tsp caraway seeds
  • 1 tbsp smoked paprika
  • 2 tsp maple syrup
  • 3 x 400g tins cannellini or haricot beans, rinsed and drained
For the quick pickled cabbage (optional)
  • ½ small red cabbage (about 400g), very finely shredded
  • 2 tbsp cider vinegar
  • 2 tbsp chopped dill

Step by step

Get ahead

The stew keeps for 2 days in the fridge, or can be frozen. The pickled cabbage can be kept overnight, covered, in the fridge.

  1. If making the pickled cabbage, put the cabbage in a bowl, add the vinegar and a large pinch of salt. Use your hands to gently massage the vinegar into the cabbage, then set aside.

  2. Melt half the ghee or butter in a casserole over a medium-high heat. Fry the sausages, turning occasionally, until browned, then set aside. Fry the bacon, if using, in the same pan for 2-3 minutes until lightly coloured, then set aside.

  3. Fry the onion and garlic in the remaining ghee or butter until soft, about 5 minutes.

  4. Return the sausages and bacon to the pan. Add all the remaining ingredients, except the beans. Simmer, uncovered, for 15 minutes.

  5. Add the beans, season and simmer for 15 minutes, or until the beans are tender.

    Tip

    Beans are a great alternative to white carbs, as they contain both fibre and protein, and are rich in B vitamins, too

  6. Mix most of the dill into the cabbage just before serving. Remove the bay leaves from the stew and divide it between bowls. Top with the cabbage and an extra sprinkling of dill.

Chef quote

‘My friend gave me a Polish cookbook and I mixed and matched a few recipes to make this stew. The red cabbage is optional, but it adds a tangy contrast.’

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