Pork sausages with creamed baked beans
6
Easy
20 minutes
40 minutesEat the beans straight out of the dish as is, or with sausages as my take on bangers and mash. Use butter beans instead of cannellini.” – Abigail Donnelly
Ingredients
Method
- 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
Ingredients
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.
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Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay
unfortunately like many recipes in Taste this was missing steps in the process.
are the beans cooked on stove top or also in oven – recipe is not clear. we did oven top, and we guessed that we would need to stir until cream and beans thickened a bit, otherwise it would have been too watery/thin.
we chopped the red peppers after cooking as too big to serve as is, if you are serving 6.
the creamy beans and sage were spoon-licking delicious. also added extra achovies and capers to Salsa after cooking peppers to layer the flavours some more.