Sausages browning in the pot, beans slowly thickening in tomato, crusty bread at the ready: Sauce Martin’s Sirocco hot sauce, named after the desert wind and made with smoked chili, tomato and garlic, trails a warm smokiness through the stew.
Serves 4 · 45 min
- Brown 4 fresh Toulouse or Italian sausages, cut into chunks, in a pot with 1 tbsp of oil.
- Add 1 chopped onion and 1 sliced red bell pepper and cook for 5 minutes.
- Stir in one 14-oz (400 g) can of crushed tomatoes, two 15-oz (425 g) cans of drained white beans and 1 tbsp of Sirocco hot sauce.
- Simmer for 25 minutes, until thick and the sausages are cooked through.
- Adjust the heat with more sauce and serve with crusty bread.
The star of this recipe: Sirocco Hot Sauce, by Sauce Martin.
