* 6 debbie&andrew's Harrogate 97% Pork Sausages, cut into 2-3cm chunks
* 1 small Butternut squash or Carrots, peeled and cut into 2-3cm chunks
* 2 tins cooked Flageolet beans, drained and washed (any Beans will work)
* 3 Cloves garlic, crushed
* 1 tablespoon Oregano
* 1 medium Onion, cut into chunks
* 900ml Chicken stock
* 275g Kale, stalks removed
* 2 tablespoons of Olive oil
* Salt & Pepper
* Sriracha sauce to garnish (or Chilli flakes if you prefer)

===Method===
* In a large Casserole pan, heat the Oil, add the Sausages and cook for 3-4 minutes until golden.
* Turn the heat down to medium and add the Onions, Garlic, Butternut squash and Oregano.
* Cook for 10 minutes or until softened, stirring occasionally.
* Add the Beans and Chicken stock, place the lid on and cook for 20 minutes on a gentle heat.
* Add the Kale, season and cook for a further 3-4 minutes with the lid on.
* To serve, place dish in the middle of the table and drizzle over Sriracha sauce.
* Top tip: Add a touch of Cream for extra richness if you’re feeling decadent.
* Going Paleo? Don't include the Beans and make your own Sriracha sauce using [http://nomnompaleo.com/post/36060636540/paleo-sriracha-homemade-20-minute-sriracha this recipe]!
#srirachasauce #beans #chickenstock #oregano #stew #kale #sausagekaleandbeanstew #butternutsquash #sausage #punch #oliveoil


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