Serves 10 5 tbsp vegetable oil 1.4 kg sausages 450 g carrots, peeled and chopped into batons 450 g celery sticks, sliced 450 g leeks, sliced and soaked to remove any grit 3 large onions, peeled and sliced 1 tbsp Schwartz for Chef Thyme 500 ml vegetable stock 800 g canned chopped tomatoes 470 g canned cannellini beans, drained 5 tbsp Schwartz for Chef Cumberland Sauce with Port 2 tsp Schwartz for Chef Season-All Seasoning
Preheat the oven to 190°C/375°F/Mark 5 1. Heat the oil in an ovenproof dish and cook the sausages until browned on all sides. Chop into 1" chunks and put to one side. 2. Add the carrots, celery sticks, leeks, Schwartz for Chef Cumberland Sauce and Thyme and cook for 15-20 minutes until soft. 3. Add the stock, tomatoes and return the sausages. Cover, place in the oven and cook for 50 minutes. 4. Remove from the oven, add the Schwartz for Chef Season All, cannellini beans, return to the oven for further 10 minutes. 5. Serve with fresh crusty bread, mashed potatoes or long grain rice.