Ingredients

The following ingredients have 4 Servings
  • 8 sausages (any, see Notes)
  • 1x14.11oz can cannellini beans (or other white beans, including bean water)
  • 2 garlic cloves (finely chopped)
  • 1 large onion (finely chopped)
  • ½ celery stalk (finely chopped)
  • 2 medium carrots (peeled, diced)
  • 1 bay leaf
  • 4 thyme sprigs (or 1 tsp dried )
  • 3 tablespoons olive oil
  • 4 tablespoons white wine
  • 1x14.11oz can chopped tomatoes
  • 3.53 ounces spinach
  • ½ cup+1tbsp chicken/vegetable stock
  • 1⅓ teaspoons Worcestershire sauce
  • ⅓ teaspoon onion granules
  • 2 allspice berries (and 4 juniper berries)
  • Sea salt and pepper to taste

Instruction

  • In a large shallow pan heat up 2 tablespoons of oil and fry the sausages with the bay leaf, allspice and juniper berries for about 5 minutes turning often until the sausages are lightly browned. Remove the sausages from the pan and set aside.
  • Add the onions, garlic, celery, carrots and thyme into the pan and continue cooking for 3 more minutes stirring often (add a little oil if needed). Pour in the wine and cook for another minute.
  • Return the sausages to the pan, add the tomatoes, beans (along with the bean water) and stock.  Drizzle over the Worcestershire sauce, sprinkle the onion granules and pepper to taste, give a gentle stir, cover and simmer for about 25 minutes stirring occasionally. After about 15 minutes remove the lid to allow the sauce to thicken.
  • Stir in the spinach and cook for another minute. Remove from the heat, adjust the seasoning if needed and enjoy!