Chipolatas with Bean Mash and Tomato Gravy

Charmaine Lu -
  • 350g Italian chipolatas
  • 2 red onions, each cut into 8
  • 1 garlic bulb, halved horizontally
  • 1 tbsp olive oil
  • 2 x 400g tins of butter beans, drained
  • ½ lemon, juice only
  • 1 tbsp flour
  • 400ml hot chicken stock
  • 2 tbsp sundried tomato paste
  • Preheat the oven to 180C. Add the sausages, garlic bulb halves and red onion wedges to a roasting tin and toss in olive oil. Roast for 25 mins, tossing a few times, until the sausages are golden and cooked. Remove the sausages from the tin, set aside and keep warm. Take the garlic and squeeze the roasted flesh into a saucepan and stir in the beans, 100ml water and the lemon juice. Gently cook for 3 mins, then mash until creamy.
  • Add the roasting tin to the hob and gently heat. Sprinkle in the flour, mix with the onions, then add the chicken stock and stir to make a smooth sauce. Mix in the tomato paste, cook for 3 mins more, then serve with the sausages and mash, and any steamed greens you fancy.
40 mins
4 serving