Polish sausage and beans with quick pickled cabbage
Polish sausage and beans with quick pickled cabbageSubscribe to Sainsbury's magazine
Sausages, beans and quick pickled cabbage make up this delicious Polish-inspired one pot recipe by Melissa Hemsley
- 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
The stew keeps for 2 days in the fridge, or can be frozen. The pickled cabbage can be kept overnight, covered, in the fridge.
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.
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.
Fry the onion and garlic in the remaining ghee or butter until soft, about 5 minutes.
Return the sausages and bacon to the pan. Add all the remaining ingredients, except the beans. Simmer, uncovered, for 15 minutes.
Add the beans, season and simmer for 15 minutes, or until the beans are tender.
Beans are a great alternative to white carbs, as they contain both fibre and protein, and are rich in B vitamins, too
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.
‘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.’