90g/2Ib of fresh pork sausages - two each
1 onion - thinly sliced
3 cloves of garlic - finely chopped
2 tablespoons of olive oil
2 pieces of celery - finely chopped
2 tablespoons of tomato puree
1 bottle of good red wine
handful of fresh rosmary - finely chopped
1 tin of tomatoes
2 apples - peeled and chopped
570ml/1 pint of pork or chicken stock
1 tin of cannellini beans
1 tin of butter beans
1 tin of borlotti beans
225g/8oz of dried apricots - finely chopped
anglesey sea salt
black pepper

METHOD

In a frying pan, brown the sausages. Set aside.

In the same pan, fry the onions, garlic, celery, tomato puree and a little salt and pepper and brown them for a few minutes.

Add the red wine, rosemary and chillis and leave to boil until they have reduced to a thick sauce.

Transfer everything into a large saucepan and add the tomatoes, apples, stock and beans and mix well. Put the sausages into the saucepan with the apricots and mix together.

Cook all ingredients on a low heat for an hour to an hour and a half.

Serve with mashed potatoes.

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