The Ginger Pig
Highly Commended 2010, Independent Retailer – The Ginger Pig are welcome newcomers to Good Things - winning recognition in 2010's RSPCA Good Business Awards.
They actually farm a whole lot more than higher welfare pork produce – with cattle, sheep and poultry in the mix - but we couldn’t see further than this wonderful recipe for a seasonally warming Sausage and Bean Casserole, supplied by Tim Wilson, the farmer and butcher behind The Ginger Pig, who says: “I love the way the fat from the sausages enriches the sauce for this dish as well as some of the beans, that will naturally burst and thicken the juices…”
Sausage and Bean Casserole recipe
Ginger Pig pork sausages are recommended but if you can't get those, simply substitute your favourite higher welfare, organic sausages for a personalised delicious sausage and bean casserole recipe.
Serves: 6 Preparation time: 75mins (plus overnight soaking) Cooking time: 90 minutes
400g (14oz) dried butterbeans
1 tbsp olive oil
12 Ginger Pig pork sausages,
1 red onion, sliced
2 garlic cloves, crushed
2 red chillies, deseeded and chopped, optional if serving children
1 tsp sweet smoked paprika
2 tbsp tomato puree
100ml (3½fl oz) red wine
250ml (9fl oz) beef or chicken stock
1 tbsp balsamic vinegar
freshly ground black pepper
bunch of parsley, chopped
Soak the beans overnight in cold water. Drain off the water and put the beans in a large pan. Cover with fresh water, bring to the boil and cook rapidly for 10 minutes, then reduce the heat and simmer for 40 minutes, or until the beans are soft. Drain. Preheat the oven to 180°C/350°F/gas mark 4.
Heat the oil in a large casserole pan and brown the sausages until a rich golden brown. Add the onion and cook for 5 minutes, then add the garlic and chilli and cook for a further minute. Stir in the paprika, tomato puree, wine, stock, vinegar and seasoning. Mix well then stir in the cooked beans.
Cover with a lid and place in the preheated oven for 45 minutes. Check while cooking and add a little extra stock if needed. Stir in the chopped parsley and serve.