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Braised sausages with beans & greens
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Serves: 3 (or 2 with leftovers)
1-2 tbsp olive oil
6 Waitrose Toulouse-Style or Lincolnshire Pork Sausages
1 onion, finely sliced
2 cloves garlic, sliced
2 rosemary sprigs
100ml white wine or cider (optional)
250ml fresh Cooks’ Ingredients Chicken Stock
1 heaped tsp wholegrain mustard, plus extra to serve
400g can cannellini beans
200g pack baby leaf greens, thick stalks removed and leaves shredded
Crusty bread, to serve (optional)
1. Heat 1 tbsp oil in a large sauté pan or shallow casserole over a medium heat. Add the sausages and fry, turning regularly, for about 10 minutes until golden all over. Remove from the pan and add the onion, garlic and rosemary (plus a splash more oil if needed). Season and cook gently for 6-8 minutes until soft.
2. Stir in the wine or cider, if using, and allow to bubble until almost evaporated, then add the stock, mustard and beans. Bring to a simmer, return the sausages with the greens to the pan and cook gently for a final 5 minutes until the greens are tender and the sausages are completely cooked through with no pink meat remaining. Serve immediately with crusty bread, if liked, and extra mustard on the side.
If you prefer not to use alcohol, add a splash of red or white wine vinegar for acidity and make up the rest of the quantity with extra chicken stock.
Typical values per serving:
This recipe was first published in September 2021.