Recipes
Recipes

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’

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

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(17 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 87p per serving

Nutritional Information

Each 679g serving contains

Energy
2499kj
598kcal
30%
Fat
22.4g
High
32%
Saturates
8.8g
Med
44%
Sugars
6.1g
Med
7%
Salt
1.70g
High
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

1
Preheat the oven to 200C/180C Fan/Gas 6
2
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.
3
Add the onion to the same frying pan with a splash of water and stir to deglaze. Fry for 5 mins or until translucent.
4
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.
5
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.
6
Meanwhile, steam the broccoli florets for 5 mins until tender.
7
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.