Lean Beef Sausages with Baked Beans
1 hr 25 mins | Serves: 4
- 6 Peppercorn Extra Lean Beef Sausages
- 2 tbsp vegetable oil
- 1 brown onion, finely chopped
- 2 medium potatoes, diced
- 200g can crushed tomatoes
- 2 cloves garlic, finely chopped
- 200g dried cannellini beans
- 1 cup chicken stock
- 2 dried or fresh bay leaves
- ½ bunch thyme sprigs
1 – Preheat the oven to 200°. Heat oil in a large casserole pan over high heat.
2 – Add Peppercorn Extra Lean Beef Sausages and cook for 3-5 minutes, turning occasionally, until brown. Remove from the pan, set aside.
3 – Reduce heat to medium. Add pancetta, onion and garlic and cook for 5 minutes, or until onion is soft, stirring.
4 – Add potatoes, tomatoes, stock, cannellini beans, thyme and bay leaves and bring to the boil. Cover pan with lid, place in oven and bake for 10 minutes.
5 – 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.