Name: Sausages with borlotti beans and mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Sausage with borlotti beans and mash; 1 tablespoon olive oil; 8 thick italian sausages; 1 large (200g) brown onion, chopped finely; 3 clove garlic, crushed; 425 gram can chopped tomatoes; 400 gram can borlotti beans, rinsed, drained; 1 cup (250ml) salt-reduced beef stock; 1 cup (250ml) water; 1/4 teaspoon dried oregano leaves; 2 tablespoon chopped fresh flat-leaf parsley; Mashed potao; 5 medium (1kg) coliban potatoes, peeled, chopped; 1/2 cup (125ml) thickened cream (or milk); 50 gram butter, chopped; salt and freshly ground white pepper

Ingredients

Sausage with borlotti beans and mash

1 tablespoon olive oil

8 thick italian sausages

1 large (200g) brown onion, chopped finely

3 clove garlic, crushed

425 gram can chopped tomatoes

400 gram can borlotti beans, rinsed, drained

1 cup (250ml) salt-reduced beef stock

1 cup (250ml) water

1/4 teaspoon dried oregano leaves

2 tablespoon chopped fresh flat-leaf parsley

Mashed potao

5 medium (1kg) coliban potatoes, peeled, chopped

1/2 cup (125ml) thickened cream (or milk)

50 gram butter, chopped

salt and freshly ground white pepper

Method

Sausage with borlotti beans and mash

1.Heat the oil a large pan; cook sausages until well browned all over. Remove the sausages from the pan; cool slightly. Slice the sausages thickly. Cook the sausage pieces on cut surfaces until browned; remove from pan and drain on absorbent paper. Drain all but 1 tablespoon of the fat from the pan.

2.Cook onion and garlic in the same pan over a medium heat until onion is soft. Add undrained tomatoes, beans, stock, water and oregano. Return sausages to pan; simmer, uncovered, for about 10 minutes or until thickened.

3.Meanwhile, to make mashed potato, boil, steam or microwave potato until tender; drain. Mash potato with cream and butter in large bowl until smooth. Season to taste with salt and pepper.

4.Sprinkle sausage mixture with parsley, serve with mashed potato.

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