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Sausage, bean & apple traybake
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Use a whole can of beans and a splash of white wine to create a quick sauce for this flavour-packed, one-pan winner
Serves: 3
6 Toulouse-style sausages
2 Braeburn apples, cut into wedges
200g pack Tenderstem broccoli
4 echalion shallots, peeled and halved lengthways
1 tbsp olive oil
½ tbsp Essential Plain Flour
250ml white wine
¼ x 20g pack sage, leaves only, fnely chopped
400g can cannellini beans
4 tbsp low-fat crème fraîche
1 Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, combine the sausages, apples, broccoli and shallots; coat with the oil. Roast on the top shelf of the oven for 15 minutes.
2 Add the flour; give everything a turn to coat. Return to the oven for 5 minutes. Add the wine, sage and beans (with their liquid) to the tin. Give everything a good mix, season and bake for 15-20 minutes more, until the sausages are cooked through, the juices run clear, no pink meat remains and the sauce has thickened. Serve dotted with crème fraîche and a generous grinding of black pepper
Typical values per serving:
Energy |
2,468kJ 591kcals |
---|---|
Fat | 25g |
Saturated Fat | 8.1g |
Carbohydrate | 37g |
Sugars | 19g |
Protein | 35g |
Salt | 1.1g |
Fibre | 10g |
This recipe was first published in October 2021.
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