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Asturian Bean and Sausage Soup
- Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
My mad wild friends the Herbie boys from the delicatessen of that name in Edinburgh gave me a mercillo or Spanish blood sausage, and in return I gave them this recipe. Do not confuse Asturia, which is a Spanish Kingdom, with the land of lederhosen. This is a good rib-sticking soup and a meal in itself.
Ingredients
Method
Put all the ingredients except the cabbage and potatoes into a pan and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender. Cut up the cabbage quite finely and bring to the boil in a saucepan of salted water. Drain. Remove the meat bones returning any shreds of meat to the casserole and slice the sausages. Season with plenty of black pe