Toulouse Sausage Stew


  • 1 tsp olive oil
  • 380g chipolatas
  • 1 onion, roughly chopped
  • 2 leeks, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 red chilli, seeded and finely chopped
  • 2 tsp picked thyme leaves
  • 1 tbsp tomato puree
  • 500ml chicken stock
  • 1 x 400g tin cannellini beans, drained
  • 80g kale, roughly chopped
  • Sea salt and freshly ground black pepper
  • 2 tbsp flat leaf parsley, roughly chopped
  • 1 baguette, to serve


  1. Heat a large sauté pan until hot, add the oil and the sausages and fry over a high heat for 1-2 minutes on each side until just browned. Remove from the pan and set aside.

  2. Add the onions and cook over a medium heat for 2-3 minutes until just softening then add the leeks and cook for another 2-3 minutes. Stir in the garlic, chilli and thyme leaves and cook for another minute then add the tomato puree and cook for 1 minute.

  3. Add the chicken stock, beans and browned sausages and bring to a simmer. Cook over a gentle heat for 15 minutes until the sausages and just cooked through.

  4. Stir the beans and kale into the pan then simmer for 2-3 minutes until the kale has wilted and is just tender.

  5. Season with salt and and plenty of black pepper then stir in the parsley.

  6. Serve with the crusty bread.