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Sausages with tomato gravy & white bean mash
Italian-flavoured sausages with a rich tomato sauce and creamy butter bean mash.
Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Ingredients
1 x 340g pack Heck Chicken Italia Chipolatas
2 red onions, each cut into 8 wedges
1 garlic bulb, sliced in half across the middle
1 tbsp olive oil
2 x 400g cans butter beans, drained
Juice of ½ lemon
1 tbsp plain flour
400ml chicken stock, hot
2 tbsp Cooks' Ingredients Sundried Tomato Paste
Method
Preheat the oven to 180°C, gas mark 4. Place the sausages, red onions and garlic bulb in a heavy-based roasting tin, add the olive oil and toss together well. Place in the oven and roast for 20-25 minutes, tossing a few times during cooking, until the sausages are golden and the onions are tender.
Remove the sausages from the roasting tin and set aside, covered with foil to keep warm. Remove the garlic from the tin and squeeze the softened roasted flesh from the garlic into a saucepan. Add the butter beans, 100ml water and lemon juice. Cook over a gentle heat then mash until creamy.
Place the roasting tin on the hob and heat gently. Sprinkle over the flour, mix well with the onions then slowly add the hot chicken stock and mix until you have a smooth onion sauce. Stir in the sundried tomato paste and cook for a few minutes.
Divide the sausages and butter bean mash between plates. Pour over the gravy and serve with greens.
Cook’s tip
Canned cannelini beans also make a great alternative to mashed potatoes to serve with sausages.
