Quick braised sausages with borlotti beans

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

Adding tinned borlotti beans and spinach to quick braised sausages turns this one-pan recipe into a filling, budget-friendly dinner.

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Ingredients

  • Olive oil for frying
  • 6 free-range British pork sausages, halved lengthways
  • 2 red onions, finely sliced
  • 2 garlic cloves, crushed
  • 4 fresh rosemary sprigs
  • 3 tbsp white wine vinegar
  • 125g young leaf spinach
  • 2 x 400g tins borlotti beans, drained and rinsed
  • 3 tbsp half-fat crème fraîche
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Method

  1. In a large deep frying pan, heat a glug of oil and add the sliced sausages. Fry for 5 minutes, turning every now and then, until golden brown.
  2. Add the onions to the pan (you may need to add more oil). Fry for 5-8 minutes until softening. Turn up the heat slightly and add the garlic, rosemary and vinegar, then cook for 2-3 minutes more.
  3. Add the spinach, a splash of water and the beans, then fry for another 5 minutes. Add the crème fraîche and cook for a minute more until all the spinach has wilted and the sausages are cooked through. Adjust seasoning to taste, then serve straightaway.
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Nutrition

  • 396kcals Calories
  • 22.9g (8.4g saturated) Fat
  • 22.4g Protein
  • 20.3g (4.8g sugars) Carbs
  • 9.8g Fibre
  • 1.1g Salt

Quick wins & tips

Next time, swap the wine vinegar for 100ml dry white wine and reduce it for 4-5 minutes over a high heat.

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