A great autumnal supper, especially on those chilly nights.
Ingredients
- 3 medium onions peeled
- 2 tbsp olive oil
- 3 plump cloves garlic peeled and finely sliced
- 1/2 tsp fennel seeds
- 2 fresh bay leaves
- 8 plump pork or cumberland sausages
- 1 500g jar passata
- 2 tbsps grain mustard
- 3 400g cans butter or haricot beans drained and rinsed
Servings:
Instructions
- Cut the onions in half and then cut each half into about 6 segments.
- Heat the olive oil in a casserole over a low to moderate heat. Add the onions and leave to lightly colour, stirring occasionally to make sure they dont stick.
- Add the garlic , fennel seeds and bay leaves to the onions. Push the mixture to the side of the pan then add the sausages and lightly brown all over.
- Once browned, mix with the onions then add the passata and 125 ml water. Add 1 tbsp of the grain mustard and simmer for a few minutes then season.
- Add the beans, check seasoning and simmer gently for 20-25 minutes until the sausages are cooked and the liquid reduced. Stir in another tablespoon of the grain mustard and simmer for a couple of minutes more before serving.
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