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
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 29.4 g
- Carbohydrate
- 52.7 g
- of which sugars
- 14.3 g
- Fat
- 33.4 g
- of which saturates
- 10.1 g
- Fibre
- 15.6 g
- Salt
- 3.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the sausages in the oil in a large casserole for 6–8 minutes. Remove and set aside.
- 2
Slice the onion and core and chop the apples. Fry in the same pan for 5 minutes until lightly golden.
- 3
Tear in the sage leaves, then pour in the cider. Let it bubble for 2 minutes.
- 4
Add the stock, then drain and add the haricot beans. Nestle the sausages back in and season.
- 5
Cover and cook over a low heat for 20 minutes until everything is tender and the sauce has reduced slightly.
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