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#WFD – Chicken sausages with tomato and herbed beans
Serve topped with sausages and shaved parmesan, with lemon wedges to squeeze
POLOKWANE – Although this recipe includes wine, it is important to note that alcohol does evaporate during cooking but if you do not drink alcohol then simply use stock instead.
Ingredients
- 500g chicken sausages
- 125ml dry white wine
- 230ml olive oil
- 1 x red onion, finely chopped
- 1 x red pepper, Roasted and chopped
- 400g canned cannellini beans, rinsed and drained
- 1 x tin tomatoes, chopped
- 60ml fresh origanum, chopped
- 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- 1 x cup rocket leaves
- shaved parmesan and lemon wedges (to serve)
Method
- Prick the sausages with a fork.
- Place in a pot with 125 ml wine, cover and cook over medium heat for 15 minutes.
- Turn the heat to medium-high, uncover and cook for 10-15 minutes until almost cooked and wine is evaporated.
- Halve the sausages lengthways, then return to pot, cut-side down, for 1 minute until cooked through and crisp.
- Set aside.
- Heat oil in the same pot over a medium heat.
- Add onion and stir for 5-6 minutes until soft.
- Add red pepper, beans, tin chopped tomato, origanum and remaining wine, KNORR Spaghetti Bolognaise Dry Cook-in-Sauce and season.
- Cook for 5-6 minutes until almost evaporated.
- Top with sausages to heat through, and then remove.
- Serve topped with sausages and shaved parmesan, with lemon wedges to squeeze.
This recipe was provided by What’s for Dinner.
