Plums add a deliciously sticky sweetness to this flavour-packed, one-tray winner.
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Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, combine the sausages, onions, garlic and star anise; coat with the oil and five spice. Roast on the top shelf of the oven for 20 minutes.
Add the four and give everything a turn to coat, then return to the oven for 5 minutes. Add the stock, vinegar and beans to the tin. Stir to combine, season, sit the plums on top and bake for another 18-20 minutes until the sausages are cooked through, no pink meat remains and the sauce has thickened. Nestle in the cavolo nero and cook for a final 3-5 minutes, until tender. Serve with a generous grinding of black pepper.
Typical values per serving when made using specific products in recipe
Energy | 2,961kJ/ 709kcals |
|---|---|
Fat | 38g |
Saturated Fat | 11g |
Carbohydrates | 53g |
Sugars | 20g |
Fibre | 11g |
Protein | 34g |
Salt | 2.9g |
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