Spicy Sausage, Bean And Red Pepper Pot With A Puffed Cheesy Topping

Ingredients

400g pack pork sausages
3 onions, peeled and chopped
2 cloves garlic, crushed
3 sticks celery, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 tsp sweet chilli powder
1 tsp thyme
400g can cherry tomatoes
400g cannelini beans, drained
400g red kidney beans, drained
handful flat leaf parsley, chopped

For The Topping
15g butter
15g plain flour
150ml milk
1 tsp Dijon mustard
1 tsp Worcestershire sauce
125g Cathedral City Mature yet Mellow
2 eggs, separated

Method

Preheat oven to 200ºC

Dry-fry the pork sausages in a large frying pan, till they are brown all over. They do not need to be cooked through. Remove to a plate on the side, and when cool enough to handle, cut into 2cm slices.

In the same pan, fry the onion and garlic soft and golden.  Add the celery and peppers and stir-fry for about 2-3 mins. 

Add the chilli powder and thyme and cook for 1 minute before adding the tomatoes and sausage.  Bring to the boil.  Cover tightly and simmer for 20 – 25 mins or until the sauce has thickened slightly.

Uncover, stir in the beans and cook for a further 5 mins.  Add seasoning to taste, pour into an oven-proof dish, and leave to cool.

Whilst the bean pot is cooling, start the topping.

Melt the butter in a saucepan, stir in the flour and cook for 1 minute.  Gradually stir in the milk and bring to the boil, then stir over a low heat until thickened.

Remove from the heat and beat in the mustard, Worcester sauce, grated Cathedral City Cheddar and egg yolks.

Whisk in the egg whites until stiff, then fold into the cheese mixture.

Spoon the topping onto the bean and sausage mixture, working as lightly and quickly as possible.

Bake in the pre-heated oven for 15 minutes until puffed up and golden.  Serve immediately, sprinkled with flat leaf parsley

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