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30 - 35 minutes

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Pulled lamb with goat’s cheese mash

10 minutes

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1 hour

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15 minutes

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Chocolate-and-pistachio horseshoe biscuits

15 minutes

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Pan-fried calamari with chickpeas

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Pork sausages with creamed baked beans

40 minutes

Pork sausages with creamed baked beans

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 x 500 g pack Woolworths pork-and-herb bangers
1 x 400 g can cannellini beans
1 cup cream
6 leaves fresh sage
1 t red chilli flakes
3 cloves garlic, crushed
salt, to taste
fresh Italian parsley, to garnish (optional)

For the red pepper-and-caper salsa:

2 red peppers, halved
3 anchovies
12 capers
3 T olive oil
2 T lemon juice
salt, to taste

Method

1. Preheat the oven to 180°C. Place the bangers on a baking tray. Empty the beans and their brine into a baking dish, then add the cream, sage, chilli flakes and garlic and stir.

2. To make the salsa, place the peppers on a baking tray and tuck in the anchovies and capers. Drizzle with oil. Bake the bangers and peppers for 30 minutes.

3. Mix the peppers with the lemon juice and season with salt.

4. To serve, spoon the beans into bowls, top with a couple of bangers and add a spoonful of salsa. Season to taste and garnish with parsley, if using.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay

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Pork sausages with creamed baked beans

Ingredients

Method