Sausage and Bean Bake

Name: Sausage and Bean Bake
Cook time: 30 min
Total time: 30 min
Cuisine: European
Ingredients: 1 tbsp olive oil; 450 g good-quality butcher sausages; 2 x 400g tins cannellini or butter beans (drained and rinsed); 1 x 360g jar Ballymaloe 100 Recipe Sauce; 6 tbsp pesto (any kind); a handful rocket (optional)

Serves 4

Cook: 30 mins

Serves 4

1 tbsp olive oil

450 g good-quality butcher sausages

2 x 400g tins cannellini or butter beans drained and rinsed

1 x 360g jar Ballymaloe 100 Recipe Sauce

6 tbsp pesto any kind

a handful rocket optional

Method

Step 1

Prep: Preheat the oven to 200°C (180°C fan). Drain and rinse the cannellini or butter beans.

Step 2

Heat the oil in a wide, shallow casserole on a medium heat.

Step 3

Add the whole sausages and cook them for 5–8 minutes, just until they’re browned all over.

Step 4

Remove the sausages from the casserole and cut each sausage into thirds, then return to the casserole.

Step 5

Add the beans and Ballymaloe 100 Recipe Sauce to the casserole, then fill the empty jar of sauce halfway with water. Swish it around to catch any last bits of sauce that are still clinging to the jar, then pour the water into the casserole too.

Step 6

Season to taste, then stir to combine.

Step 7

Transfer the casserole to the preheated oven and cook, uncovered, for 20 minutes, until the sauce has reduced and thickened a bit and the sausages are completely cooked through.

Step 8

Remove from the oven and dollop spoonfuls of pesto all over the top. Add a handful of rocket to the centre (if using), then bring the casserole straight to the table to let everyone help themselves.

Chef's Tips

Serve with plenty of freshly grated Parmesan cheese and garlic bread, crusty bread or focaccia on the side for mopping up all the sauce.