Sausages, Harissa,Tomatoes (2-3)

A recipe from Nigel Slater.

Sausages, Harissa,Tomatoes (2-3)
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Sausages, Harissa,Tomatoes (2-3)
Print Recipe
  1. Using a little of the olive oil, brown the sausages in a shallow, ovenproof pan over a low to moderate heat, turning them regularly so they brown as evenly as possible. Set the oven at 200C/gas mark 6.
  2. Remove the sausages and set them aside, then add the remaining olive oil to the pan and then the chopped onion, letting it soften and colour lightly. It should be the palest gold. Remove the leaves from 2 of the sprigs of rosemary, finely chop them, then add them to the softened onion with a pinch of salt.
  3. Stir the harissa paste into the onion. Add the chopped tomatoes to the onion and rosemary and cook for a few minutes until the tomatoes have started to soften.
  4. Drain the beans, rinse them under running water, stir them into the onion, then pour in the stock and bring to the boil. Lower the heat, then return the sausages to the pan. Check the seasoning then bake in the oven for 20-25 minutes.
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