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Thread: Sausages, Kale and Falgeolet

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    HEXUS.timelord. Zak33's Avatar
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    Sausages, Kale and Falgeolet

    I make no bones about it, this is stolen straight out of Waitrose Food Illustrated. And it's a stunner.

    This version, is for 2 people

    6 good sausages or 8 good chiplolatas, cut into 3 cm pieces (an inch man.. and inch)
    Tin of Flageleot Beans (in any supermarket)
    300 grams (thats a a biiiig handfull) of green curly kale, cut into 5cm pieces
    Half a pint chicken stock
    Big glup of cream or a huge spoonfull of creme freche (I used creme freche)
    1 onion chopped
    1 clove gralic sliced thin.
    3 tablespoons of olive oil

    Heat oil in a big casserole or large suacepan, and fry the chopped sausages until they're golden brown all over. YES the stuffing will come out a bit, and YES it'll stick to the bottom a bit (or a lot) but dont fret, trust me, keep moving them around and fry until golden. By the end of this stage, the bottom of my Le Crusset was thick brown stuck on nightmare. It turns out to be ok .. be patient

    Put the onion and garlic in, turn heat down to lowest on your hob, put lid on and sweat it all for 15 minutes, stir occassionaly. This will make the garlic and onions nice and soft, and the lid keeps the moisture in.

    Put the flageolet beans in, and all the stock (looks a bit much at this point), max heat for a few minutes, scrape the bottom of the pan with your wooden spoon (this is called deglazing) and once it's boiling, knock heat back to a simmer and give it 20 minutes, lid is OFF now. The bottom of your pan will now be smooth as a babies bottom, all the stuck-on nightmare is in the sauce now.

    Then whack the kale in, (it looks like it'll fill the pan, but it will wilt soon) and the cream, stir, and then put the lid ON and boil gently for 10 minutes, then take lid OFF and simmer for another 10 minutes, stirring occasioanally.It'll thicken on it's own, with the starch from the sausage stuffing and the beans....

    And that is it. Season to taste.

    It is an incredible way of using a massive head of kale, with my favourite beans, and good sausages, with minimal washing up and the finest sauce is created in that pot

    Best thing I've cooked for a few weeeks, totally winter food

    Quote Originally Posted by Advice Trinity by Knoxville
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    Administrator Moby-Dick's Avatar
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    Re: Sausages, Kale and Falgeolet

    sounds tasty! , will give it a go if I get kale in my veg box again.
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    HEXUS.timelord. Zak33's Avatar
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    Re: Sausages, Kale and Falgeolet

    Quote Originally Posted by Moby-Dick View Post
    sounds tasty! , will give it a go if I get kale in my veg box again.
    thats why I was so pleased to findf that recipe... a huge bag of kale... in my veg box.

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Administrator Moby-Dick's Avatar
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    Re: Sausages, Kale and Falgeolet

    because a man cannot live on bubble and squeak alone
    my Virtualisation Blog http://jfvi.co.uk Virtualisation Podcast http://vsoup.net

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    Does he need a reason? Funkstar's Avatar
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    Re: Sausages, Kale and Falgeolet

    Quote Originally Posted by Zak33 View Post
    cut into 3 cm pieces (an inch man.. and inch)
    No, an inch is 2.45 cm. 3cm is more than that.

    Quote Originally Posted by Zak33 View Post
    300 grams (thats a a biiiig handfull) of green curly kale, cut into 5cm pieces
    Thats 2 inches!!


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    HEXUS.timelord. Zak33's Avatar
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    Re: Sausages, Kale and Falgeolet

    you decide what you fancy, you hair splitting, kale cutting centimetre-monkey

    Quote Originally Posted by Advice Trinity by Knoxville
    "The second you aren't paying attention to the tool you're using, it will take your fingers from you. It does not know sympathy." |
    "If you don't gaffer it, it will gaffer you" | "Belt and braces"

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    Senior Member Tumble's Avatar
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    Re: Sausages, Kale and Falgeolet

    Apologies for thread revival BUT.. sounds mighty tasty.. will have to give it a go


    PS: Real men measure stuff in millimetres.. tsk tsk

    Quote Originally Posted by The Quentos
    "My udder is growing. Quick pass me the parsely sauce." Said Oliver.

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    Administrator Moby-Dick's Avatar
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    Re: Sausages, Kale and Falgeolet

    ordered Kale in my veg box especially - going to try it this week.

    did Nick's Kleftico recepie tonight and it was fantastic.
    my Virtualisation Blog http://jfvi.co.uk Virtualisation Podcast http://vsoup.net

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    Senior Member Tumble's Avatar
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    Re: Sausages, Kale and Falgeolet

    Did this tonight... overcooked the sausages, and put a llittle too much stock in so it went quite gloopy and ever so slightly charcoaly... but it was very, very yummy, and will definitely be cooked again (properly )

    Quote Originally Posted by The Quentos
    "My udder is growing. Quick pass me the parsely sauce." Said Oliver.

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