This is a great winter midweek dish; the cider gives it a slight fruity tang to counterbalance the beans which always go well with some quality sausages
I adapted this from Rosie’s original recipe by reducing the quantity of onions and increasing the liquid and cooking it more slowly
8 pork sausages
1 onions , peeled and diced
8 juniper berries
2 bay leaves
1 tsp cumin seeds
1 tbsp cornflour
200g rindless pork belly or streaky bacon, diced
2 x 400g tins borlotti beans , drained and rinsed
Heat the oven to 180C/fan 160C/gas 4. Divide up the sausages but do not prick. Heat 2 tbsp of olive oil in an ovenproof casserole on a medium heat. Add the sausages and brown, turning from time to time. When they are burnished and crisp, remove to a plate.
In the same pan, add the onion and cook until turning transparent. Now add the pork belly or bacon and cook for a couple of mins.Now add the juniper berries, bay leaves, cumin seeds and cornflour, mixing thoroughly to coat the onions. After a few moments, add the cider and turn the heat up to high. It should begin to take on a silky, slightly thickened texture.
Bring to a simmer, cover then put in the oven for 1 hour and 10 minutes. Fold in the borlotti beans, season and return to the oven for 20 minutes to heat the beans through.
Server with Mash or just with crusty bread