Hearty Toulouse Sausage Stew
This hearty Toulouse sausage stew is a flavour explosion, packed with protein and vitamins from the cannellini beans and cavolo nero. A simple, satisfying meal that's perfect for a chilly evening. The roasted potatoes add a delightful crunch, making this dish a true comfort food classic.
Ingredients
garlic cloves3 clove
red wine stock1 cube
kale180 gcavolo nero preferred
shallot1 whole
cannellini beans1 tin
potatoes200 g
toulouse style sausages4 whole
panko breadcrumbs25 g
water450 ml
tomato puree3 tsp
salt1 pinch
black pepper1 pinch
extra virgin olive oil3 tbsp
Instructions
Chef's Tips
For extra flavour, use good quality sausages. The better the sausage, the better the stew!
Prepare the Oven and Potatoes
Preheat your oven to 200 celsius. Peel and cut the potato into 2cm chunks. Place the potato chunks on a baking tray, with 1 tbsp of extra virgin olive oil, and season with salt and black pepper. Place the tray on the top shelf of the oven to roast for 30-35 minutes, turning the potatoes halfway through the cooking time.
Prepare Aromatics and Beans
Halve, peel, and thinly slice the shallot. Peel and grate the garlic. Drain and rinse the cannellini beans. Wash the kale thoroughly, remove the tough central stalks, and roughly chop the leaves.
Cook the Toulouse Sausages
Fifteen minutes after the potatoes have started roasting, add the Toulouse style sausage to the same baking tray (they will cook for the remaining 20 minutes). Return the tray to the oven and cook until the sausages are no longer pink in the middle.
Make the Panko Crumb
Heat 1 tbsp of extra virgin olive oil in a large frying pan over a medium heat. Add the panko breadcrumb and half of the grated garlic. Cook, stirring frequently, until the breadcrumbs are golden brown (about 2 minutes). Transfer the crumb mixture to a small bowl and set aside.
Sauté the Shallot
Return the frying pan to a medium heat and add 1 tbsp of extra virgin olive oil. Add the sliced shallot and cook until softened, which should take approximately 3 minutes. Add the remaining grated garlic and cook for one minute more.
Simmer the Stew Base
Pour the water, red wine stock, and tomato puree into the frying pan with the shallot mixture. Stir well to combine. Add the kale and the rinsed cannellini beans. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan with a lid or tin foil and cook until the kale is tender, about 9 minutes.
Final Seasoning
Taste the stew mixture and adjust the seasoning, adding more salt and black pepper if required.
Serve the Stew
Divide the bean and kale stew between serving bowls. Top with the roasted potato chunks, place the cooked toulouse style sausages on top, and sprinkle generously with the prepared panko crumb.
