Spanish-style sausage braise
. Meanwhile, cook the green beans according to pack instructions and serve with the sausages.
Ingreadient
- 400g pack Spanish-Style Pork, Chickpea & Spinach Sausages
- 2 tsp mild olive oil
- 400g pack Cooks’ Ingredients Soffritto Mix (from the chiller)
- 450g tub onion gravy
- 1 tbsp paprika
- 1 tbsp balsamic vinegar
- 200g can butter beans, drained
- 200g pack trimmed green beans
Step by step
- Preheat the oven to 220°C, gas mark 7. Twist each sausage in half to make two smaller sausages and cut with scissors.
- . Heat the oil in a flameproof and ovenproof casserole and fry the sausages for 2-3 minutes until they begin to colour. Add the soffritto mix and cook, stirring frequently for another 5 minutes. Stir in the gravy, paprika, vinegar and butter beans and season with a little salt and pepper. Cover and cook in the oven for 20 minutes.
- . Meanwhile, cook the green beans according to pack instructions and serve with the sausages.