Roasted sausages

I once had a bad experience with butterbeans.  I wanted to be hip and cool and made a butterbean dip to go along with my crudite lunch instead of my usual hummus.  By 3pm I was in agony as the pulverised butterbeans slowly made their way through my digestive system.  Perhaps I should’ve put my lunch in the fridge after all…

In saying that, it hasn’t stopped me from successfully using butterbeans in cooked dishes and this is one of them.  The great thing about this recipe (like most of my dinner recipes) you can easily adjust the quantities (and types of veggies) to suit your appetite.  This recipe was for two people that ate twice so, in essence, four people.

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Here goes!

8 sausages of your choice (I used caramelised onion pork sausages)

215g tin butterbeans

270g cherry tomatoes (on the vine is great!)

1 bell pepper of your choice, chopped in 6 pieces

2 onions, quartered

100g baby button mushrooms

1 large courgette, cut into chunks

80g fresh peas

1 teaspoon red wine vinegar

125ml water (or stock if you prefer)

Method

1.  Place the sausages in a large roasting tin.  Put the oven on 240 degrees C and place the sausages in the oven for 10 minutes.
2. Chop and wash the veg.
3. After 10 minutes take the sausages out of the tin and arrange courgette, pepper, mushrooms and onions in the roasting tin.  Place sausages on top and back into the oven at 200 this time for 20 minutes.
4. After 20 minutes scatter over peas, beans and tomatoes.  Give the veg a sprinkling of red wine vinegar and pour over the water.  Place back in the oven for 10 minutes.
5. I served it with tagliatelle, however, upon review I think it will be better suited with either polenta or mashed potato.
   

   Roasted sausages

   

   Roasted sausages

 

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I hope this dish gives you as much joy as it does for me.  If you have made it, I would love to hear from you.  Please send me a pic of your dish on Instagram or on my Facebook page.  Details of both accounts are on my home page.