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.
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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
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Method
- 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.
- 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.
Nutrition
- 373kcals Calories
- 23.4g (8.7g saturated) Fat
- 16.2g Protein
- 18.7g (6.2g sugars) Carbs
- 3.4g Fibre
- 2.1g Salt
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