Credit to Food & Travel for photography
You will need- 2 tbsp toasted coriander seeds
- 3 tbsp extra virgin olive oil
- 1 onion, finely sliced
- 2 garlic cloves, chopped
- 6 good quality spicy pork sausages
- 2.5cm knob fresh ginger, peeled
- 150ml well flavoured meat or vegetable stock
- 50ml Marsala
- 50ml balsamic vinegar
- 50ml red wine vinegar
- 2 tbsp caster sugar
- 100g California raisins
- 100g tinned Borlotti beans, drained
- small bunch parsley, chopped
- salt and freshly ground black pepper
- endive leaves, to serve
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Method- Toast the coriander seeds and saffron threads in a dry frying pan until fragrant. Lightly crush the coriander seeds and then set the spices aside.
- Heat the oil in a large frying pan and cook the onion and garlic over a low heat, until softened. Cut open the skin of the sausage and crumble the meat in small pieces into the pan. Cook for 5 minutes, or until browned.
- Cut the ginger into fine julienne strips. Add it to the pan with the coriander seeds. Stir in the stock, Marsala, vinegars, sugar and raisins and cook for about 20 minutes or so, until the liquid has almost all disappeared and the meat is tender.
- Add the beans and cook for a few minutes longer, until the beans are hot. Stir in the parsley and season to taste.
- Separate, wash and dry the endive leaves and lay them out on a serving platter. Spoon the sausage mixture into the leaves and serve at once.
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Think Raisins, Think California
