Ingredients
- 8 sausages gluten-free italian-style pork sausages
- 1 tsp freshly ground black pepper
- 1 tsp fine sea salt
- 1 tbsp balsamic vinegar
- 200 g cavolo nerostalks removed, leaves shredded
- 800 g tinned cannellini beansdrained and rinsed
A one-pot of gluten-free sausages, cannellini beans and dark cabbage in a rosemary tomato broth.
Prep
15 mins
Cook
45 mins
Servings
4
Per serving
£2.40
Difficulty
easy
Brown the sausages in the oil in a wide casserole over a medium-high heat for 8 minutes, turning, until coloured all over. Lift out and cut each one into three.
Cook the onion and carrot in the same pan for 10 minutes, then add the garlic, rosemary, fennel seeds and chilli flakes for a minute. Stir in the tomato puree and let it darken.
Add the tomatoes, stock, salt and pepper, return the sausage pieces and simmer for 15 minutes.
Stir in the beans and cook for 10 minutes, crushing some of them against the side of the pan to thicken the broth.
Add the cavolo nero and cook for a final 6-8 minutes until tender but still dark green.
Cavolo nero holds its texture far better than spinach here, so do not be tempted to swap it in.
Finish with the balsamic vinegar, check the seasoning and serve in bowls.