Sausages with borlotti beans and mash

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


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


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.

More From Women's Weekly Food