This hearty and winter warming pork sausage casserole sets the bar when it comes to meaty casseroles. Excellent combination of butter beans, pork sausage and carrots. Designed to taste amazing and fill you up. Serve hot.
- 6 plain pork sausages
- olive oil, for frying
- 2 cloves garlic, crushed
- 2 medium leeks, sliced, weighing about 250g (9 oz)
- 2 medium carrots, sliced, weighing about 250g (9 oz)
- 250ml (1 cup) white wine
- 250ml (1 cup) chicken stock
- 400g (14 oz) tin butter beans, drained and rinsed
- salt and freshly ground pepper
- parsley, roughly chopped for garnishing
- Brown the sausages in a little oil for about 10 minutes.
- Add the garlic and leek to the sausage pan and cook until softened.
- Add the carrots, wine, stock and butter beans then simmer for 10-15 minutes.
- Remove the sausages from the pan, place them on the chopping board and cut them into 1cm (½ inch) slices. Return the sliced sausages to the pan.
- Simmer slowly until the pork is cook through and serve immediately in bowls.
- Alternatively, you can use 200g (7 oz) dried instead. You need to soak the beans for at least 12 hours (alternatively overnight) in plenty of cold water. Rinse and boil them for 30 minutes or until just soft, not mushy.
- If you like spiced pork sausages, feel free to use them instead.
- If leeks or carrots isn’t your cup of tea, experiment with other vegetables instead, e.g. broccoli, green beans, parsnips and sweet potato.
- Serving Size: 1 serving
- Calories: 531
- Sugar: 3.92 g
- Sodium: 984 mg
- Fat: 36.88 g
- Saturated Fat: 10.8 g
- Carbohydrates: 14.48 g
- Fiber: 1.92 g
- Protein: 24.56 g
- Cholesterol: 92 mg