There are days when you feel like eating well without making a fuss—those days when your body craves something warm, tasty, and comforting. This recipe for stewed sausages with tomato, beans, and herbs is just that: a simple, one-pot dish that practically cooks itself and fills the kitchen with an aroma that makes you want to sit down at the table and take your time.
Made in Le Creuset ceramic mini-casserole, it is perfect for a thoughtful solo meal or for impressing with a beautiful, practical presentation. The tomato sauce, gently thickened with stock and cornflour, coats the sausages and beans to create a rich stew with that homemade touch everyone loves. The sage and wholegrain mustard add depth without stealing the spotlight from the main ingredients.
It is also a very forgiving recipe: you can easily double the quantities if there are two (or more) of you, and adapt it to whatever you have in the pantry. A modern, easy, crowd-pleasing spoon dish—the kind you want to make again… and keep in the notebook of “recipes that always work.”
Le Creuset ceramic mini cocottes
Ingredients
For 2 or 3 mini cocottes (depending on how full you fill them):
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 good-quality thick sausages (about 140 g sausage)
- ½ green pepper, cut into 2 cm cubes
- 200 g canned chopped tomatoes
- 150 g of cooked white beans
- 1 tsp dried sage
- 1 tsp wholegrain mustard
- 80 ml (1/3 cup) chicken stock
- 1 tsp cornflour
- 1 tbsp chopped fresh parsley
Method
- Heat the oil in a frying pan over medium heat.
- Add the sliced onion and sauté until lightly browned.
- Transfer the onions to the mini-casserole.
- Add the sausages to the hot pan and cook on all sides until well browned.
- Add the remaining ingredients to the pan, stir, and continue cooking for a couple of minutes.
- Transfer the contents of the pan to the mini-casserole, put on the lid, and cook in the oven for 30-35 minutes.
- Before serving, add the chopped fresh parsley to garnish.
