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    Sweet & sticky sausages with butter bean mash

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    Sweet & sticky sausages with butter bean mash

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2-3


    400g pack 6 free range Cumberland pork sausages
    2 red onions, cut into wedges
    1 1/2 tbsp olive oil, plus extra for drizzling
    1 tsp fennel seeds
    2 tbsp Tate & Lyle Golden Caster Sugar
    2 tbsp tomato purée
    1 tbsp Dijon mustard
    1 tbsp balsamic vinegar
    400g can chopped tomatoes
    1 clove garlic, thinly sliced
    2 x 400g cans butter beans, drained and rinsed
    3 sprigs thyme, leaves picked



    1. Preheat the oven to 200°C, gas mark 6. Bake the sausages and onions in a baking tray for 20 minutes.  

    2. Meanwhile, gently heat 1/2 tbsp olive oil in a saucepan. Stir in the fennel seeds and cook for 45 seconds, or until fragrant. Stir in the sugar, tomato purée, mustard and vinegar, allowing to thicken for a minute over the heat. Add the tomatoes and gently boil for 5 minutes until thickened.

    3. Pour the sauce over the tray of sausages and onions and cook for another 10 minutes, until the sausages are thoroughly cooked. Add a splash of water to loosen the sauce, if needed.

    4. For the mash, gently heat the remaining 1 tbsp olive oil and the garlic for 15 seconds, then tip in the butter beans and thyme leaves. Stir to combine and cook for 2 minutes, then mash with about 4-5 tbsp water to give a creamy consistency. Continue to heat through for another 3-5 minutes. Season and drizzle with olive oil. Serve the sausages, onions, and sweet tomato sauce on a bed of mash.


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