Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 4
Ingredients:
12 good quality beef chipolatas
1 carrot coarsely chopped
1 onion, coarsely chopped
1 baby fennel, coarsely chopped
1 celery stalk, coarsely chopped
2 cloves garlic
2 x 400g cans of white beans, drained and rinsed
400g can of chopped tomatoes
2 cups beef stock
1 bunch each of thyme and rosemary, tied in a bundle with kitchen string
1¼ cups coarse fresh breadcrumbs
¼ cup coarsely chopped flat-leaf parsely
Baby rocket and fennel salad, to serve
Cooking Instructions:
- Preheat oven to 180°C. Process carrot, onion, fennel, celery and garlic in a food processor until finely chopped. Heat 1 tbsp of olive oil in a shallow flameproof casserole pan over medium-high heat, add sausages and cook, turning occasionally for about 3 minutes until browned, remove from pan and set aside. Add vegetable mixture to the pan and cook, stirring occasionally, for about 5 minutes until very tender, then add white beans, tomato, stock and the herb bundle, season to taste with salt and freshly ground pepper and simmer for about 8 minutes until well-flavoured and slightly thickened. Remove string and herb bundles.
- While the beans simmer, combine the breadcrumbs, parsley and 3 tbsp olive oil in a bowl, season to taste with salt and pepper and stir well to evenly combine. Add the sausages to the bean mixture, pushing slightly into the liquid, then scatter over the breadcrumbs. Bake in the oven for about 15 minutes until golden brown and bubbling, then serve hot with salad.
