Quick summer bean sausage casserole in cider
- Published: 20 Apr 15
- Updated: 18 Mar 24
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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Serves 6
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Ready in 45 minutes
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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.
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- Recipe from August 2012 Issue
Nutrition
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
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