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    Sausage, bean & apple traybake

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    Sausage, bean & apple traybake

    Use a whole can of beans and a splash of white wine to create a quick sauce for this flavour-packed, one-pan winner

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    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

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