Montbeliard Sausage Stew with Green Sauce

Name: Montbeliard Sausage Stew with Green Sauce
Prep time: 1 min
Cook time: 45 min
Total time: 46 min
Yield: 6
Ingredients: 600g Montbéliard sausage, thickly sliced; 500g fresh beans of your choice - borlotti beans work well; 500ml chicken stock; 1 onion, finely diced; 1 large carrot, finely diced; 2 sticks celery, finely diced; 2 bay leaves; 1 sprig thyme; 1 clove garlic; Handful parsley leaves; Small handful mint leaves; 2 teaspoons capers; 1 teaspoons Dijon mustard; 2 tablespoons red wine vinegar; 4-6 tablespoons extra virgin olive oil

Drogo

Servings

Prep Time

1 minutes

Cook Time

45 minutes

This Montbeliard sausage stew is light yet wonderfully comforting, making the most of the rich, smoky character of this classic French sausage. The sausage contains plenty of beautiful fat, which melts into the stew as it cooks, adding depth, richness and savoury flavour. Inspired by traditional French cooking, this Montbeliard sausage recipe is a simple yet satisfying dish that works beautifully as a warming midweek meal or a relaxed weekend supper.

The fresh green sauce brings essential acidity and brightness, cutting through the richness of the Montbeliard sausage and creating a beautifully balanced dish. Serve this smoked sausage stew with crusty bread for soaking up the flavourful juices, alongside creamy mashed potato, or simply enjoy it on its own. With its combination of smoky, hearty flavours and fresh herbal notes, this dish is a delicious way to showcase saucisse de Montbeliard.

Montbeliard Sausage Stew with Green Sauce

Ingredients

600g Montbéliard sausage, thickly sliced
500g fresh beans of your choice - borlotti beans work well
500ml chicken stock
1 onion, finely diced
1 large carrot, finely diced
2 sticks celery, finely diced
2 bay leaves
1 sprig thyme
1 clove garlic
Handful parsley leaves
Small handful mint leaves
2 teaspoons capers
1 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4-6 tablespoons extra virgin olive oil

Directions

Heat a generous splash of olive oil in a large, lidded pan and cook the onion, carrot and celery for around 5 minutes, until just starting to soften.
Add the sausage slices and cook for around 10 minutes, until much of the fat has come out. Stir regularly.
Add the fresh beans, bay leaves, thyme and stock and cook gently with the lid on (leave a small gap at the edge) for 30 minutes.
Blend the garlic, parsley, mint, Dijon mustard, capers, red wine vinegar and olive oil to a sauce. Season with salt and pepper.
Taste and season the stew and check the beans are cooked. Serve with good bread and the green sauce.