Sausage Stew
with a Crunchy Goat's Cheese Topping and Garlic Ciabatta
This sausage and cannellini bean stew pushes all our autumnal comfort food buttons. It's hearty and filling and would be fantastic on its own. At HelloFresh we always want to go one better so André has raised it to the next level with a creamy-crunchy goat's cheese topping. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Toulouse Sausage
(Contains Cereals containing gluten, Sulphites)
1
Red Onion
2
Garlic Clove
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
2
Cannellini Beans
60
Mature Cheddar Cheese
(Contains Milk)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Goat's Cheese
(Contains Milk)
1
Chicken Stock Pot
2
Tomato Passata
1
Baby Spinach
Not included in your delivery
3
Olive Oil
200
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Put a splash of oil in a large ovenproof pan on medium heat. When hot, add the sausages and brown all over, turning frequently, 10 mins. TIP: If you don't have an ovenproof pan, use a normal frying pan and then transfer to an ovenproof dish before your stew goes under the grill.
Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Drain the cannellini beans in a colander and rinse under cold water. Grate the cheddar cheese into a small bowl and add the panko breadcrumbs. Season with black pepper and set aside. Slice the goat's cheese into eight rounds.
Halve the ciabatta lengthways and put on a baking tray, cut-side up. Put half the garlic in another small bowl and add the olive oil (amount specified in the ingredient list). Season with salt and black pepper. Mix well, then spoon over the cut-side of the ciabatta. Pop your baking tray on the top shelf of your oven and bake for 12 mins. When done, remove from the oven and wrap in foil to keep warm.
When the sausages are nicely browned, add the onion to the pan and cook until soft, 3 mins. Add the remaining garlic and cook for one minute more. Next, add the chicken stock pot, tomato passata and cannellini beans. Pour in the water (amount specified in the ingredient list), stir to combine and simmer until reduced by half, about 10 mins.
Preheat your grill to high. When the sauce in your stew has reduced by half and is nice and thick, stir in the baby spinach and cook until completely wilted, 2 mins. Check the seasoning and add some salt and black pepper if you like.
Remove your sausage stew from the heat (if you need to transfer it to an ovenproof dish, do so now) and lay the goat's cheese slices on top. TIP: If the children don't like goat's cheese, leave it off one side. Sprinkle over the cheesy breadcrumbs, then pop under the grill until the top is golden brown and crunchy, 2-3 mins. Serve in deep bowls with a side of garlic ciabatta. Bon appétit!
