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26 Oct 2017

​Sausages with tomato gravy & white bean mash

​​Preparation time:10 minutes
Cooking time:30 minutes
Total time:40 minutes

Serves: 4


340g pack Heck Chicken Italia Sausages
2 red onions, each cut into 
8 wedges
1 bulb garlic, sliced in half across the middle
1 tbsp olive oil
2 x 400g cans butter beans, drained
Juice of ½ lemon
1 tbsp plain flour
400ml chicken stock, hot
2 tbsp Cooks’ Ingredients Sundried Tomato Paste 


1. Preheat the oven to 180°C, gas mark 4. Place the sausages, red onions and garlic bulb in a heavy-based roasting tin, add the olive oil and toss together well. Place in the oven and roast for 20-25 minutes, tossing a few times during cooking, until the sausages are golden and the onions are tender.

2. Remove the sausages from the roasting tin and set aside, covered with foil to keep warm. Remove the garlic from the tin and squeeze the softened roasted flesh from the garlic into a saucepan. Add the butter beans, 100ml water and lemon juice. Cook over a gentle heat then mash until creamy.

3.Place the roasting tin on the hob and heat gently. Sprinkle over the flour, mix well with the onions then slowly add the hot chicken stock and mix until you have a smooth onion sauce. Stir in the sundried tomato paste and cook for a few minutes.

4. Divide the sausages and butter bean mash between plates. Pour over the gravy and serve with greens.

Cook’s tip: Canned cannelini beans also make a great alternative to mashed potatoes to serve with sausages.


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