Beat the Budget's pork sausages with butter bean mash

Beat the Budget’s pork sausages with butter bean mash

‘The classic bangers dish gets an update with a tasty bean mash and a creamy, Swedish-style onion gravy’

, 09 November 2020

(6 votes)

Beat the Budget’s pork sausages with butter bean mash
  • 25 Mins

  • Serves: 4

  • Price: 87p per serving

Nutritional Info
Each 679g serving contains
  • Energy

    2500KJ

    598KCAL

    30%
  • Fat

    22.4g

    high

    32%
  • Saturates

    8.8g

    high

    44%
  • Sugars

    6.1g

    low

    7%
  • Salt

    1.70g

    low

    28%
of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
Ingredients
  • 454g pack Farm Stores 8 Pork Sausages
  • 1 small onion, diced
  • 4 x 400g tins butter beans in water, drained and rinsed
  • 1tbsp Worcestershire sauce
  • 75ml single cream
  • 1 head broccoli, cut into florets
  • STORE CUPBOARD
  • ½tbsp rapeseed oil
  • 1tsp dried mix
Method
  • Preheat the oven to 200C/180C Fan/Gas 6

  • Put the sausages in a large frying pan with the oil. Prick and gently fry for 5-6 mins to brown. Transfer to a baking tray and cook in the oven for 15 mins.

  • Add the onion to the same frying pan with a splash of water and stir to deglaze. Fry for 5 mins or until translucent.

  • Add the butter beans to a large pan with the herbs and 350ml of the stock. Bring to a boil, then simmer for 5 mins.

  • Add the flour to the onions with the Worcestershire sauce and a splash of the stock. Stir to combine and fry gently for 3 mins. Gradually stir in the rest of the stock; bring to a simmer and cook for 5-7 mins until thickened. Reduce the heat, stir in the cream and season with black pepper.

  • Meanwhile, steam the broccoli florets for 5 mins until tender.

  • Blitz the beans to a smooth mash with a handheld blender. It may look runny but it will firm up as it cools slightly. Divide the mash between plates. Top with the sausages, broccoli, gravy and pepper to serve.