Al Brown's Sausage, Kale, Leek & Butter Bean Stew
Hayden, Al's Sous Chef, came up with this dish and it fast became a family favourite for the Winter months. It’s sort of a cross between a stew and a soup, with wonderful rich and comforting flavours. It can be made a few days ahead or frozen down. Perfect for lunch with some crusty bread after kids sport on a Saturday morning.
50 ml olive oil
800 gm pork or Italian sausages
3 garlic (rough chopped)
1 cup onions (finely diced)
½ cup celery (finely diced)
2 cups leeks (sliced into thin rounds)
2 bay leaves
2 Tbs fresh thyme (finely chopped)
2 Tbs fresh sage (finely chopped)
2 1/2 L chicken stock
2 handfuls green kale (stem removed, torn into pieces)
2 handfuls cavelo nero (stem removed, torn into pieces)
2 cups golden kumara (peeled, cut into 2cm cubes)
2 cans Butter Beans
1/2 cup Italian Parsley
Fresh cracked black pepper
Leeds St Bakery White Sourdough or similar crusty bread
Take a large heavy based saucepan and heat to medium to high temperature on the stovetop. Add the olive oil. Cook the sausages (whole) in the saucepan until they have an even golden brown colour. Remove from the pot and hold.
Add the garlic, onion, celery, leeks and herbs to the pot. Cook at a medium/low heat for 10 to 15 minutes until the vegetables are softened and have a light golden colour.
Pour in your chicken stock and bring up to a boil. Reduce heat so stock is gently simmering.
Cut the browned sausage into 2cm long chunks, and add to the stew along with kale, cavolo nero, kumara and butterbeans. Continue to simmer for 30 minutes.
Remove stew from the heat and season to taste with sea salt and plenty of freshly cracked black pepper.
Stir the parsley through the hot stew and serve straight away with some warm crusty bread and a lathering of butter.