Sausage and Cannellini Bean Casserole

Charmaine Lu -
  • 6 peppery pork sausages
  • 6 slices of bacon, chopped
  • 1 sliced leek
  • 1 sliced garlic clove
  • 1 glass of red wine
  • 200ml chicken stock
  • Pinch of chilli flakes
  • 2 x 400g tins of cannellini beans, drained
  • Chopped parsley
  • Fry the sausages in a little oil until browned all over, then remove from the pan and cut into bite-sized chunks. Add the chopped bacon to the pan with the leeks and garlic, and cook for 5 mins to soften.
  • Return the sausages to the pan with the stock, wine, chilli flakes and beans. Cook for 15 mins, or until the sausages are cooked through, then stir through the parsley, season and serve with crusty bread.
40 mins
4 serving