This dish was inspired by the lovely Mitolo wines. It goes perfectly with their Cabernet Sauvignon JESTER – made in the traditional Amarone method.

 

Toulouse sausages

1 sprig of Thyme

1 Onion, finely chopped

1 clove of Garlic, finely chopped

75g Pancetta

1 glass of red Wine

Enough beef stock to cover the sausages

A handful of dark chocolate

1 can of borlotti beans (or any beans)

 

  1. Fry the sausages in a little oil until golden brown on the outside, remove from the pan
  2. Add the pancetta and fry until it’s golden brown
  3. Add the onion and thyme and fry for a few minutes
  4. Add the garlic and fry for 1 minute
  5. Pour the wine in and boil for a couple of minutes
  6. Pop the sausages back into the pan and add enough beef stock to cover the sausages
  7. Add the chocolate
  8. Simmer for 40 minutes, adding more liquid if the stew gets a little dry
  9. Pop the beans in and heat through
  10. Serve with a potato mash

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