Pork sausages with creamed baked beans

Pork sausages with creamed baked beans

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  • 6
  • Easy
  • 20 minutes
  • 40 minutes
  • Ken Forrester Shiraz Grenache Mourvèdre

Eat 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


  • 1 x 500 g pack Woolworths pork-and-herb bangers
  • 1 x 400 g can cannellini beans
  • 1 cup cream
  • 6 sage leaves
  • 1 t chilli flakes
  • 3 cloves garlic, crushed
  • salt, to taste
  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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