Sausage, Bacon & Bean Stoup

Sausage, Bacon & Bean Stoup 005aA couple of years ago Holly Bacon added Toulouse sausages to their range of products.

Gluten-, dairy- and preservative-free these breakfast-sized
sausages are simply made from coarsely ground pork, salt and
spices. They cook quickly and can be barbecued, pan-cooked or grilled.

These tasty little sausages are available from the Holly Bacon stall at the Hastings Farmers’ Market or visit their shop on the corner of Warren and St Aubyn Streets, Hastings.

As mentioned in an earlier post a ‘stoup’ is a dish which is half way between a stew and a soup, so not as liquid as a soup, but more liquid than you would expect a stew to be – though I must say this is nearer a soup, but as it is so full of beans, sausages and bacon I still decided to call it a ‘stoup’.

Sausage, Bacon & Bean Stoup

Serve with crusty rolls or toasted ciabatta bread or bread of your choice.

Use your favourite sausages – if using full-sized sausages cut into thick slices.

Serves 6-8

1 cup dried small haricot or lima beans, soaked overnight
2 small onions, 1 quartered, 1 chopped
1 small carrot, chopped
2 cloves garlic
2 bay leaves
1 sprig rosemary
olive oil
1 (750g-1kg) bacon hock
1 cup dry white wine
440g can diced tomatoes
2 tbsp tomato paste
500g Holly Toulouse Sausages

1              Drain beans. Place beans, quartered onion, carrot, garlic, bay leaves and rosemary in a saucepan. Place over a medium heat, cover and bring to the boil. Reduce heat and simmer for 45 minutes to 1 hour or until beans are tender.
2              Drain beans – discard bay leaves and rosemary stems, but reserve cooking liquid. The leaves will have fallen off the rosemary stems, that’s fine – don’t try to fish them out!
3              Place chopped onion and a little olive oil in a heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add bacon hock, wine and enough of the reserved cooking liquid to cover the hock – add additional water, if necessary. Bring to the boil, then reduce heat and simmer for 1½-2 hours or until meat is tender and falling off the bone – add more water during the cooking time, if necessary, to keep the hock just covered.
4              Remove hock from cooking liquid – reserve cooking liquid. Remove meat from bone, discarding skin and fat. Return meat to cooking liquid. Add beans, tomatoes and tomato paste and bring to the boil, then reduce heat and simmer for 30 minutes or until sauce reduces and thickens a little. Season to taste with salt and freshly ground black pepper.
5              Meanwhile, heat a little oil in a frying pan, add sausages and cook for 4-5 minutes each side or until browned. Cut each sausage into three pieces.
6              Add sausages to bean mixture, cover dish, bring to back to simmering and simmer, stirring occasionally, for 10 minutes longer.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another stoup you might like to try:

Tomatoey Bean Stoup

Tomatoey Bean Stoup


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