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Spanish-style sausage braise
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400g pack Spanish-Style Pork, Chickpea & Spinach Sausages
2 tsp mild olive oil
400g pack Cooks’ Ingredients Soffritto Mix (from the chiller)
450g tub onion gravy
1 tbsp paprika
1 tbsp balsamic vinegar
200g can butter beans, drained
200g pack trimmed green beans
1. Preheat the oven to 220°C, gas mark 7. Twist each sausage in half to make two smaller sausages and cut with scissors.
2. Heat the oil in a flameproof and ovenproof casserole and fry the sausages for 2-3 minutes until they begin to colour. Add the soffritto mix and cook, stirring frequently for another 5 minutes. Stir in the gravy, paprika, vinegar and butter beans and season with a little salt and pepper. Cover and cook in the oven for 20 minutes.
3. Meanwhile, cook the green beans according to pack instructions and serve with the sausages.
Cook’s tip Soffritto mix is a handy combination of chopped celery, carrot and onion and is available in the chiller and frozen aisles. It’s great for giving your wintry soups, stews and casserolesa kick-start.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in January 2020.