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Directions: |
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Step 1
Preheat the oven to 200 C.
Heat oil in a large flameproof
casserole pan over high heat.
Add Extra Lean Beef Peppercorn
sausages and cook for 3-5 minutes, turning occasionally,
until rowned. Remove from pan, set aside and cut into thirds.
Reduce heat to medium. Add
pancetta, onion and garlic and cook for 5 minutes, or until onion is soft, stirring. Add potatoes, tomatoes, stock, cannellini beans, thyme and bay leaves and bring to the boil. Cover pan with a lid, place in oven and back for 10 minutes. |
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Step 2
Remove pan from oven,
add the sausages and stir.
Bake covered for 30 minutes.
Remove lid and bake for a
further 30 minutes or until
potatoes and cannellini beans
are tender and sauce thickens.
Season with salt and pepper. |
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Presentation
Sprinkle with parsley. |
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SAUSAGES AND BAKED BEANS (serves 4)
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Ingredients:
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6 Extra Lean Beef Peppercorn Sausages
2 tbs vegetable oil
1 brown onion, finely chopped
400g can crushed tomatoes
2 medium potatoes, quartered
80gm finely chopped mild pancetta
2 cloves of garlic, finely chopped
200g dried cannellini beans,
soaked overnight in water, then drained
1 cup chicken stock
2 dried or fresh bay leaves
1/2 bunch thyme sprigs
1/4 cup coarsely torn flat-leaf parsley, as garnish |
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