Cooking with Hope Beer: Toulouse Sausages

One of the positives of these colder, darker evenings is the range of Winter beers we start to pour again, from stouts to dark ales. Another positive is the warm, hearthy dishes and with that in mind Kate has rustled up another one pot wonder; Toulouse Sausages cooked in Handsome Jack IPA – perfect for Autumn and Winter dinner times!

To get the most out of this dish we strongly recommend you buy the sausages from your local butcher. Not only will they taste better but we’re all about supporting local businesses.

We hope you are enjoying our series of #FoodLovesHope recipes and when you’ve prepared any of them do let us know on social media along with some pictures. So without further ado here’s our latest, delicious, easy-to-prepare dish!

Serves 4

Prep time: 2 minutes

Cook time: 40 minutes

8 Toulouse sausages

300ml Handsome Jack IPA

400g tin of chopped tomatoes

1 red onion, finely chopped

400g tin of butterbeans

150g macaroni pasta

1 chicken stock pot

2 cloves garlic, chopped

1tsp mixed herbs/Italian herbs

Fresh basil leave to garnish

Method

Heat a tablespoon of rapeseed oil in a large, deep saucepan or casserole dish and brown the sausages on all sides for about 5 minutes. Add the garlic and red onion and cook for a couple of minutes before adding the tin of chopped tomatoes, mixed herbs and the chicken stock pot. Give it a good stir to combine all the ingredients and pour in 300ml of the Handsome Jack IPA. Simmer for 20 minutes. Then add the butterbeans and season with salt and pepper to taste. Leave to simmer for 5 minutes, add in the macaroni and continue to summer for another 7 minutes.

If you feel the mixture is getting a little dry, or is sticking to the bottom of the pot, you can top it up with some of the remaining beer or if you have drank it, some water!

Shred the basil leaves on top to garnish and serve up with warm crusty bread.