Quick braised sausages with borlotti beans
- Published: 30 Aug 17
- Updated: 2 May 24
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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Serves 4
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Hands-on time 30 min
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
Method
- 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.
- 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.
- 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.
- Recipe from July 2017 Issue
Nutrition
- Calories
- 396kcals
- Fat
- 22.9g (8.4g saturated)
- Protein
- 22.4g
- Carbohydrates
- 20.3g (4.8g sugars)
- Fibre
- 9.8g
- Salt
- 1.1g
delicious. 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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