Thursday, October 27, 2011
Man Food: Sausage & Bean Witches' Brew
First things first, living in a hotel for a week does not actually sound like a luxury for women like us. I understand any frustration you may be feeling. If that is the case remember to find your happy place and improvise.
As you can guess from my lack of posts that I have been a teeny bit busy lately. I can't believe it's almost November! Where did October go? I too am SUPER excited for Saturday. I'm starting to forget what you look like ;)
The following recipe is form the Autumn LCBO Food & Drink and is my new definition of man food. Have you ever looked at something in the magazine and thought, "THAT will be delicious" and then it turns out to be awesome and nothing like you expected? This lamb, sausage and bean stew is just that. There are no vegetables or hidden healthy foods in here. Next football party be sure to put this on the table. It was a huge hit with the 'man-friend' who was salivating as it was simmering on the stove. Perfect for a cold and rainy day, this will keep you satisfied for hours.
I loved your last two posts. I just bought a slow cooker for my classroom and I have a feeling that it will be getting a lot of use over the next few winter months.
See you very soon!
King Goblin Strong Ale with Lamb,
Sausage & Bean Witches' Brew
Adapted from LCBO Food & Drink
2 lb lamb shoulder cut into pieces
2 tbsp bacon or duck fat
3 cups onion
1/2 cup tomato paste
2 tbsp. garlic, finely chopped
1/4 tsp. ground cloves
2 dried bay leaves
5 lg. spicy Italian sausages
2 cans white beans
1. In a large pot, heat oil over medium heat. Working in batches, add the cubed lamb and cook until well browned, about 12 minutes.
2. Remove lamb from pot and set aside. Add onions to pot, cook for 5 minutes, add tomato paste, garlic and cloves and cook for 1 minute.
3. Place browned lamb and bay leaves in pot, add just enough water to come to the top of the meats, barely covering. Bring to the boil, cover and reduce heat to simmer. Simmer for 1 1/2 hours then add the sausage, beans and just enough water to come to the top of the ingredients, barely covering. Simmer for another hour, making sure that the mixture doesn't become too dry. If needed, add another 1/4 cup or more of water to loosen the mixture.
4. Before serving, make sure the lamb is tender, if not cook another 30 minutes, adding more water if necessary. Once ready to serve, discard bay leaves. Slice the sausages into thin rounds and place back into the pot. Serve with crusty bread.