Ingredients

• 1 or more bottles of Nailsea Cider and 2 packs of Sausage Shed sausages from Nailsea Market 
• 2 shallots from Phil’s garden and a clove of garlic
• 1 tin of butter beans, drained and rinsed
• 1 tin of chopped tomatoes
• 1 handful of dried porcini mushrooms, rehydrated, or your choice of mushrooms, or no mushrooms at all
• 1 tablespoon of fresh oregano from Paul’s garden
• 1 teaspoon of smoked paprika
• 1 teaspoon of sugar
• 1 tablespoon of tomato purée
• salt and pepper to taste
• 1 tablespoon of olive oil for frying

Method

Cooking is hot work.  It’s important to stay suitably hydrated. Open (one of) the bottle(s) of cider and pour some into a glass.  Just make sure you have at least 400ml or so left. 

Pour the olive oil into a large deep pan and brown the sausages, turning often.  Use this time to roughly chop the shallots and finely chop the garlic. It’s also helpful at this point to taste the cider and make sure you’re happy with it.  If in any doubt, open another bottle to cook with, and pour the rest of this one into your glass.

Once the sausages are suitably browned, remove them from the pan and add the shallots and garlic.  Soften over the heat for a few minutes and then add what’s left of the cider.  Seriously though, you should have at least 400ml.  If not, open another.

Deglaze the pan with the cider and simmer gently for ten minutes or so to reduce slightly.  Add the tinned tomatoes, tomato purée, sugar, paprika and stir up.  Simmer for a couple of minutes more.  Add the beans, mushrooms, sausages and oregano.  Stir to make it look like this

Cover the pan with a lid, reduce the heat and simmer for 20 minutes.  Use this time wisely

Serve with crusty bread and Golden Valley.