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Quick summer bean sausage casserole in cider

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.

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.

Ingredients

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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: per serving

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