SEARCHsearch icon
CLOSE X

Tom’s sausages and beans

This hearty one-pan dish is comfort on a plate and very simple to make, with the oven doing most of the work. The recipe is taken from Roasting Pan Suppers by Rosie Sykes, a book filled to the brim with over 70 delicious meals that you can cook in a single roasting pan or pot. 

 

Tom is a great friend and an excellent cook. This dish is very simple and the secret here is that the beans shouldn’t be in too much liquid by the end – they should have a certain unctuousness about them.

SERVES 2

 

INGREDIENTS

75g smoked pancetta, cut into small cubes
4 best-quality pork sausages
2 teaspoons duck fat, lard or sunflower oil (if needed)
125g banana shallots, cut into 2–3cm thick rounds
1 carrot, diced
1 celery stick, diced
6 large cloves garlic, crushed or grated
400g tin flageolet beans, drained and rinsed
200ml boiling chicken or vegetable stock
Small handful of parsley, chopped
Sea salt and black pepper

METHOD

Preheat the oven to 200°C (180°C fan), gas mark 6, and put a roasting pan in to heat up.

Once hot, add the pancetta and sausages and place in the oven for about 10 minutes until the sausages brown and the pancetta cubes render down, shaking the pan halfway through. Remove the sausages and set aside.

If the pancetta has not rendered much fat, add a couple of teaspoons of fat or oil. Add the shallots, carrot and celery and stir well to coat with the fat, add a good pinch of salt and return to the oven for 7–10 minutes until everything starts to soften. A little bit of colour is fine but if it is looking too brown, cover with foil.

Add the garlic and beans and stir thoroughly, then pour in the stock and return to the oven for 10–15 minutes so that all the flavours combine.

Add the parsley and give the beans a stir. Taste for seasoning. Pop the sausages on top of the beans and return to the oven for 5–7 minutes to heat through. Serve with lashings of English mustard.

roasting pan suppers

Roasting Pan Suppers, by Rosie Sykes features over 70 one-pan dishes and is out now.

Photograph by Dan Jones.