Sage and Apple Pork Sausage with Haricot Bean Braise

Ingredients

• 8 pork sausages
• 800 g haricot beans
• 2 eating apple
• 10 fresh sage leaves
• 1 onion
• 200 ml dry cider
• 300 ml chicken stock
• 2 tbsp sunflower oil

Method

1. 1

   Brown the sausages in the oil in a large casserole for 6–8 minutes. Remove and set aside.

2. 2

   Slice the onion and core and chop the apples. Fry in the same pan for 5 minutes until lightly golden.

3. 3

   Tear in the sage leaves, then pour in the cider. Let it bubble for 2 minutes.

4. 4

   Add the stock, then drain and add the haricot beans. Nestle the sausages back in and season.

5. 5

   Cover and cook over a low heat for 20 minutes until everything is tender and the sauce has reduced slightly.