Sausage & bean traybake with Tenderstem

Name: Sausage & bean traybake with Tenderstem
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 8 pork sausages; 2 Braeburn apples, cored and cut into wedges; 4 echalion shallots, peeled and halved lengthways; 1 tbsp olive oil; ½ tbsp plain flour; 250 ml white wine; 20 g pack sage, leaves finely chopped; 400 g can cannellini beans; 4 tbsp reduced fat crème fraîche

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

2.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

8 pork sausages
2 Braeburn apples, cored and cut into wedges
4 echalion shallots, peeled and halved lengthways
1 tbsp olive oil
½ tbsp plain flour
250ml white wine
¼ x 20g pack sage, leaves finely chopped
400g can cannellini beans
4 tbsp reduced fat crème fraîche

Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, combine the sausages, apples, broccoli and shallots. Coat with the oil, then roast on the top shelf of the oven for 15 minutes.
Add the flour and give everything a turn to coat. Return to the oven for 5 minutes more. Add the wine, sage and beans, with their liquid, to the tin.
Mix everything together, then season. Bake for 15-20 minutes more, or 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 generously seasoned with freshly ground black pepper.

Typical values per serving when made using specific products in recipe