Montbéliard Sausage Stew with Green Sauce

Name: Montbéliard Sausage Stew with Green Sauce
Prep time: 1 min
Cook time: 45 min
Yield: Serves 5 - 6
Ingredients: 600g Montbéliard sausage, thickly sliced; 500g fresh beans of your choice - borlotti beans work well; 500ml chicken stock; 1 onion, finely diced; 1 large carrot, finely diced; 2 sticks celery, finely diced; 2 bay leaves; 1 sprig thyme; 1 clove garlic; Handful parsley leaves; Small handful mint leaves; 2 teaspoons capers; 1 teaspoons Dijon mustard; 2 tablespoons red wine vinegar; 4-6 tablespoons extra virgin olive oil

Feeds 5 - 6 people
Prep time 1m
Cook time 45m

Description

This is a light yet comforting stew that makes the most of smoky Montbéliard sausage. The sausage is full of beautiful fat, which enriches the stew with its flavour. It’s perfect served with some good bread or mashed potato, but works equally well on its own. The green sauce provides some essential acidity and freshness.

Ingredients

600g Montbéliard sausage, thickly sliced
500g fresh beans of your choice - borlotti beans work well
500ml chicken stock
1 onion, finely diced
1 large carrot, finely diced
2 sticks celery, finely diced
2 bay leaves
1 sprig thyme
1 clove garlic
Handful parsley leaves
Small handful mint leaves
2 teaspoons capers
1 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4-6 tablespoons extra virgin olive oil

Method

Heat a generous splash of olive oil in a large, lidded pan and cook the onion, carrot and celery for around 5 minutes, until just starting to soften.
Add the sausage slices and cook for around 10 minutes, until much of the fat has come out. Stir regularly.
Add the fresh beans, bay leaves, thyme and stock and cook gently with the lid on (leave a small gap at the edge) for 30 minutes.
Blend the garlic, parsley, mint, Dijon mustard, capers, red wine vinegar and olive oil to a sauce. Season with salt and pepper.
Taste and season the stew and check the beans are cooked. Serve with good bread and the green sauce.

Montbéliard Sausage Stew with Green Sauce

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