Sausage and bean bake

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Sausage and bean bake
  • 1.2 kilogram can cannellini beans
  • 2 teaspoon olive oil
  • 4 thick lamb sausages (600g)
  • 1 large brown onion (200g), chopped finely
  • 2 clove garlic, crushed
  • 400 gram can cherry tomatoes
  • 1/4 cup (60ml) water
  • 3/4 cup (50g) stale breadcrumbs
  • 1/3 cup finely chopped fresh flat-leaf parsley


Sausage and bean bake
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Empty the beans into a large colander; rinse under cold running water until the water runs clear. Drain well.
  • 3
    Heat the oil in a large frying pan on the stove over medium-low heat for 1 minute. Add sausages; cook, turning occasionally, for about 15 minutes or until browned all over and cooked through.
  • 4
    Remove the sausages from the pan with tongs and put on a plate. When cool enough to handle; slice sausages thickly.
  • 5
    Increase the heat to medium. Add the onion to the same pan; stir with a wooden spoon for about 5 minutes or until the onion is soft. Add the garlic; cook, stirring, for 1 minute.
  • 6
    Return the sausages to the pan; add beans, undrained canned tomatoes and the water, stir until heated through. Season to taste with salt and pepper.
  • 7
    Spoon the sausage mixture into a shallow 1.5-litre (6-cup) ovenproof dish or four 375ml dishes.
  • 8
    To make breadcrumbs, remove crusts from bread slices with a serrated bread knife. Process until fine.
  • 9
    Combine the breadcrumbs and parsley in a small bowl; sprinkle all over the sausage mixture. Place the dish on an oven tray; place in the oven and bake for about 15 minutes or until the breadcrumbs are golden and crisp.

More From Women's Weekly Food