Toulouse sausage stew

(Serves 3, or 2 + lunch)

Ingredients

  • 1 white onion, chopped
  • 1 packet of lardons
  • 6 Toulouse sausages (or herby other sausages)
  • 1 clove garlic, chopped
  • 1 tbsp tomato puree
  • 1 small glass red wine
  • 1 tin chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 10/12 cherry tomatoes, some halved and the others pricked to break the skin
  • Kale, 2 generous handfuls

+ mash or another carb (cous cous etc)

Method

  • In a casserole dish or heavy bottomed pan add your onions with a generous glug of cooking oil (I used ½ regular olive oil and ½ sunflower oil) and cook gently until soft
  • Add the lardons, turn the temperature up a little and cook lardons until they have a little colour
  • Add the sausages and colour on the outsides, turning to add colour on all of the sausage
  • Add the chopped garlic, stir
  • Add the tomato puree and cook this out for 2/3 minutes
  • Add the red wine and bring to boiling point
  • Add the tin of tomatoes and then using the tomatoes tin one tin of water, the balsamic and honey
  • Bring up to a gentle simmer.
  • Cover and cook for 20 minutes minimum, if you cook for longer just check and top up with more liquid if needed
  • Remove the lid, add the cherry tomatoes and cook for 10 minutes at a gentle boil
  • Add the kale, stir in, place the lid back on and cook for 5 minutes max
  • Season and serve with mash…cheesy mash is great (just add some grated cheddar to you mash and stir in before serving)