Miso Glazed Uchiki Kuri
Perfect for autumn
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50 Minutes
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Serves 4
30 mins
Serves 4
What you'll need…
- 2 tablespoons olive oil
- 8 sausages of your choice
- 1 onion, finely chopped
- 1 tablespoon rose harissa paste
- 1 tablespoon Dijon mustard
- A good pinch of dried oregano
- A good pinch of granulated sugar
- 1 x 400g tin plum or chopped tomatoes
- 1 jar of canned Butter Beans
- 120g cavolo nero, or other greens of choice such as baby spinach leaves or kale
The method
1
Heat a splash of olive oil in a frying pan, add the sausages and cook on a medium-high heat until browned all over. Transfer to a plate.
2
Add a little more oil to the pan if necessary, add the onion and cook on a low heat for a few minutes until beginning to soften.
3
Add the harissa paste, mustard, oregano, tomatoes, sugar and the beans with their bean stock (or additional veg/chicken stock if using tinned beans) and mix well to combine. Check for seasoning.
4
Return the sausages to the pan, bring up to a simmer, then bubble gently for 15 minutes.
5
Just before serving, add the spinach (if using), a handful at a time, allowing it to semi-wilt between each addition. Serve.
Recipe inspired by Bold Bean Co.
