A simple and satisfying Lincolnshire sausage stew that is easy to make and provides a hearty meal for an Autumn evening.

Serves 4


  • 8 Red Hill Farm Lincolnshire Sausages, cooked and sliced
  • 1 Sweet Potato, peeled and diced
  • 200g Chorizo, peeled and diced
  • 800g Butter Beans tinned, drained and rinsed
  • 400ml Chicken Stock
  • 2 tsp Lincolnshire Poacher Butter
  • 200g English Goats Cheese
  • 150g Baby Spinach
  • Rapeseed Oil
  • Sea Salt
  • 4 Slices Sour Dough


  1. Heat a large frying pan or wok. Add a little rapeseed oil to the pan and fry the sweet potato with a pink out sea salt until coloured nicely. Add the chorizo fry until coloured and oils released.
  2. Deglaze the pan with the chicken stock and bring to the boil. Turn down the heat to medium and add butter beans, cooked sausage and warm for 2-3 minutes.
  3. Add the goat’s cheese and butter and cook until cheese has melted. Meanwhile, heat a griddle pan and chargrill the sourdough until nicely coloured and toasted.
  4. Add the spinach and cook for 30 – 45 seconds until spinach has wilted. Serve in a bowl in the middle of the table.

For more great recipes by Darren Rogan, visit his website .