Name: Venison sausages with piquant beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 tsp rapeseed oil; 4 venison or low-fat sausages; 1 medium red onion halved and sliced; 3 garlic cloves chopped; 1 tsp fennel seeds lightly crushed; 400g can cannellini beans in water; 2 heaped tbsp tomato purée; ½ reduced-salt chicken stock cube; 6 celery sticks, thinly sliced; 1 tbsp sherry vinegar; 1 tsp clear honey; ½ small bunch parsley finely chopped

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Venison sausages with piquant beans

Venison sausages with piquant beans

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.9 out of 5.8 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 tsp rapeseed oil
4 venison or low-fat sausages
1 medium red onion

halved and sliced
3 garlic cloves

chopped
1 tsp fennel seeds

lightly crushed
400g can cannellini beans

in water
2 heaped tbsp tomato purée
½ reduced-salt chicken stock cube
6 celery

sticks, thinly sliced
1 tbsp sherry vinegar
1 tsp clear honey
½ small bunch parsley

finely chopped

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Nutrition: per serving

kcal358
fat9g

low
saturates3g
carbs37g
sugars13g
fibre6g
protein28g
salt2.6g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2014

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A star rating of 4.9 out of 5.8 ratings

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