Leek and Lincolnshire Sausage White Bean Bake
Ingredients
- 8 Lincolnshire sausages
- 800 g cannellini beans
- 3 leeks
- 100 ml double cream
- 300 ml chicken stock
- 2 tsp wholegrain mustard
- 60 g cheddar cheese
- 30 g butter
Nutrition (per serving)
- Calories
- 804 kcal
- Protein
- 35.7 g
- Carbohydrate
- 43.9 g
- of which sugars
- 5.8 g
- Fat
- 50.2 g
- of which saturates
- 24 g
- Fibre
- 15.8 g
- Salt
- 4.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 190°C/170°C fan. Brown the sausages in a large ovenproof pan for 6 minutes, then remove and slice.
- 2
Melt the butter in the same pan, slice the leeks and cook gently for 8 minutes until softened.
- 3
Stir in the mustard, stock, and cream. Drain and add the cannellini beans and return the sausage slices.
- 4
Bring to a gentle bubble, season, then transfer to a baking dish if needed. Grate the cheddar over the top.
- 5
Bake for 20 minutes until golden and bubbling. Rest for 5 minutes before serving.
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