2 tbsp vegetable oil
500 g pack frozen pork and beef sausages
2 carrots, peeled and sliced
2 sticks celery, sliced
2 leeks, sliced and soaked to remove any grit
1 large onion, peeled and sliced
20 g pack fresh thyme, leaves removed from the stem (optional)
2 vegetable stock cubes, made up with 600 ml boiling water
400 g can chopped tomatoes
410 g can cannellini beans, drained
200 g frozen green beans
salt and freshly ground black pepper
500 g pack frozen pork and beef sausages
2 carrots, peeled and sliced
2 sticks celery, sliced
2 leeks, sliced and soaked to remove any grit
1 large onion, peeled and sliced
20 g pack fresh thyme, leaves removed from the stem (optional)
2 vegetable stock cubes, made up with 600 ml boiling water
400 g can chopped tomatoes
410 g can cannellini beans, drained
200 g frozen green beans
salt and freshly ground black pepper
method
1. Preheat the oven to 190°C (375°F) gas mark 5.
2. Heat the oil in an ovenproof dish and cook the sausages until browned on all sides, this takes approximately 20 minutes. Transfer to a plate.
3. Add the carrot, celery, leek, onion and thyme and cook for 4-5 minutes. Next add the stock, tomatoes and return the sausages. Cover with the lid and place in the oven and cook for 50 minutes.
4. Remove from the oven, add the cannellini beans and green beans, return to the oven for a further 10 minutes. Finally season with salt and freshly ground black pepper and serve as suggested.
2. Heat the oil in an ovenproof dish and cook the sausages until browned on all sides, this takes approximately 20 minutes. Transfer to a plate.
3. Add the carrot, celery, leek, onion and thyme and cook for 4-5 minutes. Next add the stock, tomatoes and return the sausages. Cover with the lid and place in the oven and cook for 50 minutes.
4. Remove from the oven, add the cannellini beans and green beans, return to the oven for a further 10 minutes. Finally season with salt and freshly ground black pepper and serve as suggested.
serving amount
serves: 4
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