Beat the Budget’s pork sausages with butter bean mash
- 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
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.