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Margaret Fulton’s Sausages with Tuscan Beans & Sage

40 mins | Serves: 4

ingredients
  • 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
PREPARATION

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.

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