Ingredients

Method

• 400 g Pork sizzlers or spinach and feta chicken sausage
• 1 T olive oil
• 3 baby leeks, washed, halved and finely sliced
• 4 cloves garlic, finely chopped
• 12 leaves sage, roughly chopped
• 1 ½ cups cream
• 2 x 400 g cannellini beans cans
• 1 bulb black garlic, broken into pieces (optional)
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 180°C. Chargrill the sausages in a little oil in a griddle pan over a very high heat until golden brown, but don’t cook through. Remove from the pan.

In the same pan, fry the leeks in a little oil until soft. Add the garlic and sage and fry for a further minute. Add the cream, cannellini beans and black garlic. Stir until well combined.

Place the sausages snugly into the beans, then bake for 20–25 minutes, or until bubbling and cooked through. Season to taste.

Cook’s note: Garnish with a few deep-fried sage sprigs – heat olive oil until very hot, drop in the sage sprigs and fry until they stop bubbling. Drain on kitchen paper.

DISCOVER MORE SIZZLING WAYS WITH SAUSAGES HERE