Give sausages a smokey flavour by braising them in a tomato and paprika sauce with warming cannellini beans and potatoes.
1tbsp olive oil
8 thick sausages
1 onion, peeled and cut into slices
2 garlic cloves, peeled and finely chopped
1 leek, washed and cut into thick slices
2 medium potatoes, peeled and cut into chunks (approx 450g)
2tsp smoked paprika
2 x 400g tins plum tomatoes
Splash of red wine
200ml beef stock
350g cannellini beans (drained weight)
Salt and pepper
Small handful of flat-leaf parsley or chives, chopped
Crusty bread, to serve
Heat the oil in a large sauté pan and fry the sausages for 8-10 mins, turning frequently until browned all over. Remove from the pan, cut in half and set aside.
Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 mins.
Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausage pieces to the pan, along with the cannellini beans. Cover with a lid and cook for 20-25 mins over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 mins.
Season to taste, and scatter with parsley or chives. Serve with crusty bread.