LINCOLNSHIRE SAUSAGE | BUTTERBEAN | GOATS CHEESE | CHORIZO | SWEET POTATO | BABY SPINACH LIVES - SAUSAGE SUPPER CAMPAIGN 2019
Serves 4 people
- 8 Red Hill Farm Lincolnshire Sausages (Cooked & Sliced)
- 1 Sweet Potato (Peeled & Diced)
- 200g Chorizo (Peeled & Diced)
- 800g Tinned Butter Beans (Drained & Rinsed)
- 400ml Chicken Stock
- 2 tsp Lincolnshire Poacher Butter
- 200g English Goats Cheese
- 150g Baby Spinach
- Rapeseed Oil
- Sea Salt
- 4 Slices Sour Dough
Lincolnshire Sausage & Butter Bean Stew
Heat a large frying pan or wok. Add a little rapeseed oil to the pan and fry the sweetpotato with a pinch of sea salt until coloured nicely.
Next add the chorizo and fry untilcoloured and oils are released. Deglaze the pan with the chicken stock and bring to theboil. Turn down the heat to medium and add butter beans, warm for 2-3 minutes.
Add thecheese and butter and cook until cheese has melted. Add the Spinach and cookfor 30 45 seconds until spinach has wilted. Serve in a bowl in the middle of the table.
Heat a griddle pan and chargrill the sour dough until nicely coloured and toasted.
We booked Darren for our 10th wedding anniversary the quality of the food was exceptional. The whole experience is something we will talk about for years to come I would definitely recommend it.”