Have you ever noticed that the flavors from warm climates often make the perfect comfort food?
Well the smoked paprika in this dish may hail from sunny Spain, but really gives a dash of warmth and comfort to this fall comfort food. This takes a classic English dish to a whole new level and is great for a casual supper with friends. Serve some fresh baked bread and a side salad with it, or some coleslaw and it is one that your friends won’t forget too quickly and you will return to this recipe a few times across the winter.
For my friends in the USA, the sausages needed for this can sometimes be purchased at your supermarket as English or Irish sausages, or try a British supply store which I know are dotted around the place or online. The bacon can be obtained in the same way, but if all fails then use American bacon! Also the ‘cobblers’ can be made simply with baking mix, milk and some chopped sage!!! Easy!!!
WINE NOTE: The paprika just shouts for Rioja or spicy Tempranillo!!!
For The Sausage Stew
1 tbsp olive oil
12 herby sausages
4 rashers or smoked bacon
1 large onion chopped
1 medium carrot chopped
1 garlic clove minced
10 sage leaves chopped plus a couple to decorate
2 thyme sprigs leaves removed
1 tsp hot smoked parpika, plus an extra sprinkle to garnish
2 tbsp tomato puree
2 can of tomatoes 400g or 14oz cans
2 tbsp dark brown muscovado sugar
1 can cannellini beans 400g /14oz drained & rinsed
1 tbsp Worcestershire sauce
250g / 9oz self raising/ rising flour
50g/ 2 oz cold butter cut into cubes
125ml / 4fl oz milk
1 egg beaten
50g /2oz parmesan
- Heat the oil in a large skillet. Brown the sausages for 5 minutes until golden. Remove and keep warm. Add the bacon to the skillet and fry 5 minutes until golden. Stir in the onion and carrot. Cover and cook gently for 10 minutes until soft.
- Turn up the heat and add the garlic and HALF the herbs. Cook for 1 minute. Stir in the paprika and tomato puree and cook for 1 minute. Add the rest of the stew ingredients and bring to a simmer. Heat the oven to 190C/ 170C fan/ 375F. Add a splash of water to the pan if the beans have begun to soak up the juices. Leave simmering, uncovered.
- For the cobbler, add a pinch of salt to the flour, then rub in the butter until it resembles fine bread crumbs. Beat together the milk, egg, remaining herbs and 3/4 of the Parmesan. Use a flat metal knife to bring everything together into dough. Don’t knead it! Spit the dough into 6 even round pieces and set on the stew.
- Scatter the Parmesan over the rounds and sprinkle with paprika. You can push some sage leaves in to garnish if you wish. Place in the oven and cook for 25-30 minutes until the cobblers are golden and well risen, the stew nicely bubbling underneath.