Quick summer bean sausage casserole in cider

Quick summer bean sausage casserole in cider
  • Serves icon Serves 6
  • Time icon Ready in 45 minutes

A light and colourful way to use a pack of sausages, try our quick summer bean sausage casserole cooked with cider, new potatoes and lots of veg.

Nutrition: per serving

Calories
373kcals
Fat
23.4g (8.7g saturated)
Protein
16.2g
Carbohydrates
18.7g (6.2g sugars)
Fibre
3.4g
Salt
2.1g
Calories
373kcals
Fat
23.4g (8.7g saturated)
Protein
16.2g
Carbohydrates
18.7g (6.2g sugars)
Fibre
3.4g
Salt
2.1g

Ingredients

  • 1 tbsp olive oil
  • 8 shallots
  • 8 sausages
  • 100g pancetta lardons
  • 1 tbsp plain flour
  • 1 tbsp wholegrain mustard
  • 300g new potatoes
  • 500ml cider
  • 100g runner beans
  • 1 medium courgette
  • 100g frozen peas
  • Fresh parsley
  • Dash of double cream

Method

  1. In a casserole, heat the olive oil and fry the shallots, halved, for 3-4 minutes until they start to caramelise. Add the sausages, each cut into 3 pieces, and the pancetta lardons. Brown for 4-5 minutes, then stir in the plain flour and the wholegrain mustard. Add the new potatoes, halved if large, then pour over the cider.
  2. Simmer, covered, for 20 minutes. Add the runner beans, cut into 2cm lengths, and the courgette, halved and sliced. Cook for 8 minutes. Season, then stir through the frozen peas, defrosted, chopped fresh parsley and a dash of double cream.

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