BLACKCASTLE FARM SAUSAGE RECIPES | Blackcastle Farm
Developed by: Executive Chef , Paul Lafferty with Tuscany Restaurants, Limerick
Ingredients
- 6 Piedmontese sausages
- 3 rashers of smoked bacon
- 1 X 400g haricot beans (rinsed and drained)
- 2 plum tomatoes (chopped)
- 2 cloves of garlic (crushed)
- Onion
- Stick of celery
- 1 bouquet garni
- 150ml white wine
- Salt and pepper
- 2tbsp olive oil
- 100ml water
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