Calabrian sausage & beans on sourdough

Name: Calabrian sausage & beans on sourdough
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 3 tbsp extra virgin olive oil; 400 g pack No.1 British Free Range 4 Calabrian Pork Sausages; 325 g jars Bold Bean Co Rich Tomato Baked Beans; 8 slice/s No.1 White Sourdough; 20 g Parmigiano Reggiano, shaved, or to taste; 90 g pack wild rocket; ½ lemon, juice

Baked beans get a glow up with chunks of spicy sausage. Great in baked potatoes too. This recipe is easily halved if needed.

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Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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3 tbsp extra virgin olive oil
400g pack No.1 British Free Range 4 Calabrian Pork Sausages
2 x 325g jars Bold Bean Co Rich Tomato Baked Beans
8 slice/s No.1 White Sourdough
20g Parmigiano Reggiano, shaved, or to taste
90g pack wild rocket
½ lemon, juice

Heat 1 tbsp oil in a wide casserole pan. Pinch the sausages to release the meat in large chunks (about 6 pieces per sausage), then discard the skins. Cook for 5 minutes over a high heat until firm and golden, turning occasionally.
Stir in the beans and 100ml water. Simmer for 10 minutes, stirring occasionally, until piping hot and the sausages have no pink meat and juices that run clear.
Toast the bread. Drizzle each slice with the remaining olive oil. Divide between plates, mound the beans on top, then sprinkle with the cheese.
Dress the rocket with a drizzle more oil and the lemon juice, then season and serve alongside the sausages.