To celebrate British Sausage Week I made this easy and healthy (yes, it’s healthy, despite containing sausages, read on to find out why) dish using cannellini beans, sausages and prunes. All in one dish and ready in about 25 minutes.
We all know that sausages aren’t exactly good for us, yet they remain a staple in our diet (among the meat eating contingent of the population that is). Why is that? I think the answer is simple: they are convenient and delicious! To me it’s clear that their popularity is not in danger of diminishing any time soon, and I thought I’d come up with a healthier sausage recipe.
I used Cumberland sausages in this recipe, as they seem to contain less fat than ordinary sausages and are full of delicious herbs. This is a personal preference though and any other type of sausage will work in this dish too. To keep this dish quick and fuss free I tossed in some cannellini beans (from a can) as well as prunes. Prunes are a very underused ingredient although they are super healthy, containing iron, fiber and many other nutrients, and, in my opinion, taste delicious. They are an ideal match for peppery herby sausages!
This dish requires very little preparation (the only ingredient that needs chopping is the onion) and less time than is usually needed to cook sausages in the oven. Serve it hot alongside bulgur wheat, potatoes, quinoa or simply on its own, with a sprinkle of fresh parsley and some lemon zest (highly recommended!) and a drizzle of olive oil. Enjoy!
Yields 4 portions
5 minPrep Time
20 minCook Time
25 minTotal Time
- 6 sausages (I used Cumberland)
- 1 can cannellini beans (drained and rinsed)
- 120 g soft prunes, halved
- 1 large onion, finely chopped
- 1 bay leaf
- 3 tablespoons olive oil (plus more for drizzling)
- 5 tablespoons white wine
- 1/3 - 1/2 cup water
- Salt and pepper to taste
- Freshly chopped parsley and lemon zest for garnish
- I used a cast iron pan (and tin foil instead of a lid) but a large frying pan with a lid will do. Heat up 3 tablespoons of oil, add the bay leaf and sausages and brown them a little for a couple of minutes on a medium heat.
- Add the onion and continue frying for about a minute stirring often. Add the beans, prunes and wine and fry for 2 more minutes.
- Season, add some water, cover and simmer for 15-20 minutes stirring occasionally. Ensure the prunes don't stick to the pan and add more water if necessary. Score the sausages half way through cooking if you like to release more juices.
- Garnish with parsley and lemon zest, drizzle with a little olive oil and serve.