Serves: 4 | Prep Time: 10 mins | Cook Time: 50 mins

Ingredients:
– 12 chipolatas
– 2 onions (sliced)
– 2 celery sticks (sliced)
– 8 garlic cloves (sliced)
– 1 rosemary sprig
– 2 tsp smoked paprika
– 600ml chicken stock
– 2x tins butterbeans (drained)
– 75g butter (cubed)
–  Small bunch of parsley (chopped)
– 2 lemons (zested)

Video recipe coming soon

Recipe:

1. Heat 1 tbsp oil in a large pan. Fry the sausages until browned all over.
2. In the same pan, fry the onions until soft. Add the celery, garlic and rosemary and cook for 2 minutes
3. Pour over the stock and bring to the boil. Reduce heat and simmer for 15 minutes.
4. Place the sausages back in the pan and add the butterbeans.
5. Simmer for 5-10 minutes then stir in the paprika, butter, parsley and lemon zest.
6. Cook through for a couple of minutes before serving!

Please find local suppliers of ingredients from this recipe by clicking the links below:
Local Sausage Producers
Local Fruit, Vegetables and Herbs

For all of the Hartlepool Food Network’s Recipe videos, click here.