Venison sausages with piquant beans

Venison sausages with piquant beans

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(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2
Spruce up your staple sausage and beans with this low-fat, filling recipe - try venison sausages for even more flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal358
  • fat9g
  • saturates3g
  • carbs37g
  • sugars13g
  • fibre6g
  • protein28g
  • salt2.6g
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Ingredients

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 venison or low-fat sausage
  • 1 medium red onion, halved and sliced
  • 3 garlic cloves, chopped
  • 1 tsp fennel seeds, lightly crushed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 400g can cannellini beans in water
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 2 heaped tbsp tomato purée
  • ½ reduced-salt chicken stock cube
  • 6 celery sticks, thinly sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp sherry vinegar
  • 1 tsp clear honey
  • ½ small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened – add a splash of water if the onion starts to colour too much before it softens.

  2. Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.

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Comments (3)

Luvvie66's picture
5

This is my all time favourite sausage casserole. Tesco do some lovely venison sausages, low fat and really meaty. My son doesn't like celery, so I substituted the celery and fennel seeds for fresh fennel. Delicious with mash potato. Love it

suzymmorton's picture
5

Made this this evening and it was delicious! I made a few modifications and ultimately it made 3 portions, served with a variant on mashed potato and fresh veg. I used:
6 pork and venison sausages (couldn't get just venison) which I cooked in the pan (no oil required) then added 2 onions and 3 cloves of garlic with a splash of sherry and the tomato puree. I substituted a handful of chopped fennel for the celery, caraway seeds for fennel seeds, and a teaspoon of treacle instead of the honey, and we also added some chestnut mushrooms. I sprinkled in a stock cube and added 400g cannelini beans with only about 1/3 of the water. I threw in half a can of chesnuts in at the end since we had some left over. I'm not a huge fan of aniseed but the flavours here were great and complemented each other really well. Quick and easy - will definitely do again.

ade_in_the_kitchen's picture

It's an easy dish to create but it was a little disappointing. I thought the flavours would be powerful but sadly it lacked flavour. Ultimately disappointing.

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