Waitrose and Partners
Calabrian sausage & beans on sourdough

Calabrian sausage & beans on sourdough

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

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. Toast the bread. Drizzle each slice with the remaining olive oil. Divide between plates, mound the beans on top, then sprinkle with the cheese.

  4. Dress the rocket with a drizzle more oil and the lemon juice, then season and serve alongside the sausages.

Cook’s tip

Rub the toast with a cut garlic clove before adding the oil for an extra pop of flavour.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,728kJ/ 892kcals

Fat

44.6g

Saturated Fat

10.8g

Carbohydrates

76.9g

Sugars

10.5g

Fibre

15.9g

Protein

37.9g

Salt

4g

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