A dish for cooler autumn nights. The soup mix grains are available in most supermarkets and can be found in the section that sells lentils, grains and pulses. Allow time to soak them overnight. Use whatever sausages you like.
Video
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Ingredients
- 150 g dried pulses soup mix soaked overnight or for at least 8 hours
- 2 bay leaves
- 1 sprig each of thyme, rosemary, sage, parsley
- 8 sausages (I used pork)
- 1 onion sliced
- 1 red pepper sliced
- 1 clove garlic thinly sliced
- 1 red chilli thinly sliced
- 100 ml red wine
- 1 tsp chipotle paste
- 300 ml chicken stock
- 400 g tin chopped tomatoes
- 2 handfuls cabbage shredded
Instructions
- Soak the pulses overnight. When ready to cook, drain, place in pan of boiling water and simmer for 10 minutes. Drain and set aside until needed.
- Gather all the herbs together and tie tightly with string to make a bouquet garni (see video).
- In a casserole pan that has a lid, heat on a medium light, add a splash of vegetable oil and brown the sausages on all sides. Once browned add the onions and red pepper. Cook for 3-5 minutes until soft then add garlic and chilli, cook for 1 minutes, turn the heat up and add the wine. Let it bubble and scrape the pan for any stuck on bits.
- Stir in chipotle, stock and tomatoes. Seasonw ith salt and pepper, nestle the bouquet garni into the pan, lower the heat to the lowest setting, cover and leave to simmer for 35 minutes.
- Remove the lid, stir in the cabbage if using, leave to cook with the lid off for a couple of minutes. Remove the herbs and it's ready to serve.
Nutrition
Calories: 542kcalCarbohydrates: 38.8gProtein: 29.2gFat: 28.3gSaturated Fat: 9.2gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 12.4gTrans Fat: 0.2gCholesterol: 74.3mgSodium: 883.6mgPotassium: 1154.5mgFiber: 14.6gSugar: 9.6gVitamin A: 1350.2IUVitamin C: 68.4mgCalcium: 80.3mgIron: 5.9mg
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