Braised Sausages with Caramelised Onions, Tomatoes & Butter Beans
This tasty dish fulfils all of our Autumn requirements... nourishing bone broth, a little summer goodness of great quality sausages and maximum flavour from the caramelised onions.
It's such a simple, nourishing and comforting one pan dish, perfect for any night of the week or a weekend lunch. It makes for great leftovers too.
Serves 2-3
INGREDIENTS
4 tbsp olive oil
6 pork or beef sausages, pricked with a fork
5 clove garlic, smashed
Salt, fresh ground black pepper
3 tbsp tomato paste
½ jar GOOD SIDE Caramelised Onions
4 sprigs thyme
2 punnets cherry or grape tomatoes, mixed varieties
500ml GOOD BONES Beef or Chicken Broth
1 x 400g tin butter beans, drained
½ cup flat parsley, roughly chopped
Crusty bread or simply cooked sweet potatoes (or mash) & leaf salad, to serve
METHOD
Preheat an oven to 190C.
Heat frying or casserole pan over a high heat, add 1 tbsp olive oil and cook the sausages for approx. 4 minutes, turning throughout cooking to colour evenly then set aside on a plate.
Heat a large frying pan over a medium/high heat then add 3 tbsp olive oil, the garlic, a little salt and cook, stirring, for 2-3 minutes. Add the tomato paste, thyme and onions and the cook for 5 minutes, to start them cooking, then add the sausages and stock to the pan and put it into the oven for 20 minutes. The sausages should be cooked and the tomatoes bursting.
Stir the butter beans and parsley into the pan, adjust the seasoning and serve with anything from crusty bread, roast or mash sweet potato or rice.