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CONTACT US - 01923 891 616 or EMAIL - sales@envibeuk.com
CONTACT US - 01923 891 616 or EMAIL - sales@envibeuk.com
May Recipe Of The Month

May Recipe Of The Month


2 tbsp olive oil 
12  of your favourite pork sausages 
180 g smoked bacon lardons 
1  onion (peeled & finely sliced)
2  garlic cloves (peeled & crushed)
1 tsp smoked paprika 
400 g tin of chopped tomatoes 
300 ml chicken stock 
2 tbsp tomato puree 
1 tbsp Worcestershire sauce 
1 tbsp dark brown soft sugar 
1 tsp dried mixed herbs 
2  bay leaves 
4 sprigs  of fresh thyme 
100 ml red wine 
400 g tin of mixed beans (drained & rinsed)
  sea salt & pepper (freshly ground)
For the breadcrumbs
50 g fresh breadcrumbs 
1  garlic clove (peeled & crushed)
1 handful  of fresh flat-leaf parsley (finely chopped)
2 tbsp olive oil 



  1. Preheat the oven to 220°C/200°C Fan/Gas mark 7.
  2. Heat a large ovenproof casserole over medium heat and pour in the oil. Once heated, add the sausages and cook for 10 minutes until the sausages are evenly browned. Remove the sausages and set them aside.
  3. Now add the bacon to the pan and cook until brown and crisp. Set aside with the sausages.
  4. Toss the onions in the pan and fry on medium heat until softened, using more oil if necessary, stirring often – this should take around 5 minutes. Now stir in the garlic and fry for a further 2-3 minutes.
  5. Sprinkle the smoked paprika and cook for around 30 seconds. Add the tomatoes, chicken stock, tomato puree, Worcestershire sauce, sugar, herbs and wine – boil and bring to a simmer.
  6. Cook the sausages and bacon for 20 minutes in the oven. Meanwhile, make the topping by mixing the breadcrumbs, garlic, parsley and 1 tbsp olive oil - season to taste.
  7. Add the beans to the casserole and scatter over the breadcrumbs and drizzle over the remaining tablespoon of olive oil. Place back in the oven and bake for a further 10 minutes until the breadcrumbs are golden and crisp.

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