Margaret Fulton’s Sausages with Tuscan Beans & Sage
40 mins | Serves: 4
- 375g Peppercorn Extra Lean Beef Sausages
- 2 tbs olive oil
- 1 carrot, cut into cubes
- 1 celery stalk, sliced
- 3 garlic cloves
- 2 420g cans cannellini beans, drained
- 250g punnet cherry tomatoes
- 1 rosemary sprig
- 1½ cups water
1 – In a pan, heat the oil on high and fry the sausages in batches for 1-2 minutes, until browned. Remove and set aside. Cut into thick slices.
2 – Add the carrot and celery to the pan and cook for another 3 minutes until soft and starting to colour. Reduce heat to medium, add the garlic and cook for another minute.
3 – Add the drained beans, stir gently with a wooden spoon to coat the beans with oil.
4 – Return the sausages to the pan, add the tomatoes, rosemary sprig and 1½ cups water and simmer gently for another 15 minutes, until sausages are nicely cooked through.