Gluten Free Pork: INGREDIENTS:85%PORK,POTATO STARCH,RICE FLOUR,SALT,DEXTROSE,HERBS,SPICES,(E223),E451,SPICE EXTRACTS,E301,E331,HERB EXTRACT ALLERGENS:SULPHUR DIOXIDE
Welsh Dragon: INGREDIENTS:85%PORK,(RUSK),E621,E221,E304,E307,HERBS AND SPICE EXTRACT ALLERGENS:(MILK)(WHEAT)(SULPHITE)
Caramelised Onion: INGREDIENTS:85%PORK,(RUSK),SALT,KIBBLED RED ONIONS,SUGAR,ONION POWDER,NATURAL FLAVOUR,SPICE,FLAVOURING,E451,NATURAL FLAVOURING,(E223), SPICE EXTRACTS,E301,E331, HERB EXTRACT ALLERGENS: (WHEAT) (SULPHUR DIOXIDE)
Hog Roast Sausage: INGREDIENTS: 85% PORK;RUSK;E221;FLAVOURINGS;ANTIOXIDANT (ASCORBIC ACID),NATURAL FLAVOURING,COLOUR (CARMINE),MILK, WHEAT, SULPHITE
Sausage & Bean Casserole
2 tbsp olive or rapeseed oil
1 onion, finely chopped
2 medium sticks celery, finely chopped
1 yellow pepper, chopped
1 red pepper, chopped
3 fat garlic cloves, chopped
6 cooking chorizo sausages (about 400g)
6 pork sausages (about 3-400g)
1½ tsp sweet smoked paprika
½ tsp ground cumin
1 tbsp dried thyme
125ml white wine
2 x 400g tins cherry tomatoes or chopped tomatoes
2 sprigs fresh thyme
1 chicken stock cube
1 x 400g tin aduki beans, drained and rinsed
1 bunch chives (optional)
- Heat the olive or rapeseed oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
- Add the sausages and fry the sausages for 5 minutes, then stir in the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
- Pour in the wine and use a wooden spoon to remove any residue stuck to the pan. Add the tinned tomatoes, and fresh thyme and bring to a simmer. Crumble in the stock cube and stir in.
- Cook for 40 minutes. Stir in the beans and cook for a further five minutes. Remove the thyme sprigs, season with black pepper and serve.