Radio New Zealand - Te Reo Irirangi o Aotearoa

Toulouse Sausage with Leek, Butterbean and Kale Stew

Chef: Al Brown as heard on Nine To Noon Monday 17 May 2010

Tags: main course, sausage, stew, leek, kale, white bean

www.urbanharvest.co.nz

Hayden, my Sous Chef, came up with this dish and it’s set to be used in our family throughout the winter. It’s sort of a cross between a stew and a soup, with wonderful rich and comforting flavors. It can be made a few days ahead or frozen down. Perfect for lunch with some crusty bread after kids sport on a Saturday morning.

(Serves 6)

Ingredients

Step 1. Cooking Stew

• 50 ml extra virgin olive oil
• 800 gm Toulouse Sausage
• 3 garlic cloves (rough chopped)
• 1 cup onions (finely diced)
• ½ cup celery (finely diced)
• 2 cups leeks (sliced into thin rounds)
• 2 bay leaves
• 2 Tbs fresh thyme (finely chopped)
• 2 Tbs fresh sage (finely chopped)
• 2 ½  chicken stock
• 2 handfuls green kale (stem removed, torn into pieces)
• 2 handfuls cavalo nero (stem removed, torn into pieces)
• 2 cups golden kumara (peeled, cut into 2cm cubes)
• 2 cans butterbeans
• sea salt
• fresh cracked black pepper

Step 2. Serving

• Toulouse Sausage Stew
• ½ cup Italian Parsley (finely chopped)
• baguette or similar crusty bread
• butter

Method

Step 1. Cooking Stew

Take a large heavy based saucepan and heat to medium to high temperature on the stovetop. Add the olive oil. Cook the sausages (whole) in the saucepan until they have an even golden brown colour. Remove from the pot and hold.

Add the garlic, onion, celery, leeks and herbs to the pot. Cook at a medium/low heat for 10 to 15 minutes until the vegetables are softened and have a light golden colour.

Pour in your chicken stock and bring up to a boil. Reduce heat so stock is gently simmering.

Cut the browned sausage into 2cm long chunks, and add to the stew along with kale, cavalo nero, kumara and butterbeans. Continue to simmer for 30 minutes.

Remove stew from the heat and season to taste with sea salt and plenty of freshly cracked black pepper.

Step 2. Serving

Stir the parsley through the hot stew and serve straight away with some warm crusty bread and a lathering of butter.

John Hawkesby’s wine recommendation

Syrah
Vidal 2007
Man O'War 2008