Ingredients
12 Good quality thick pork sausages
1.5 cups chopped red onions
1 100g can of anchovy fillets in olive oil
2 cups fresh chopped tomatoes
1 400g can chopped plum tomatoes
1 tsp brown sugar
Salt & Pepper to season
1 75cl glass of red wine
1 pinch dried chilli seeds
1 can flageolet beans
2 large waxy potatoes, cubed
2 tbsp freshly chopped parsley
Preparation
Brown the sausages and the onions in a saute pan. Transfer to the slow cooker.
Pour off excess oil from the saute pan, replace on heat and add the anchovies. (Anchovies melt when you fry them but they add a great flavour)Add the red wine and canned tomatoes to deglaze.
Bring to a simmer and add all remaining ingredients except the parsley. Season and add chilli to taste.
Add the hot mixture to the slow cooker and set to ’low'.
Go out and romp in the fresh air for a minimum of 4 hours! (Don’t hurry back if your having fun - it can simmer in the slow cooker all day if necessary)
Add the chopped parsely just before serving.
Serve in pasta bowls with crusty granary bread and a big mug of hot tea!
