Sizzled Sausages & Creamy Butter Beans Greens

Make the most out of a pack of sausages, by crumbling them up into nuggets and cooking until golden and sizzled. These crunchy sausage nuggets are perfect to top our creamy butter beans and greens, lightly spiked with oregano. Better yet, it’s all made in one pan and on the table in 30 minutes.

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Ingredients

garlic cloves 2 (crushed)
courgette 2 (sliced)
pork sausages 400 g
butter beans 800 g (drained)
chicken stock cube 1 (crumbled)
dried oregano 2 tsp
crème fraîche 100 g
spinach 1 handful

Method

Peel and crush the garlic. Thinly slice the courgette into rounds.
Heat a dash of oil in a large frying pan on a medium-high heat. Add the sausages to the pan, then with the back of a spoon break them up into little nuggets. Cook until they start to go golden brown and crispy, around 5 - 7 minutes. Remove from the pan and set aside until step 6.
Stir in the garlic and courgette (along with a pinch of salt to help break down the courgette) and cook for 4 minutes.
Tip the butter beans into the pan, along with 50ml water per serving. If you like, you can use some of the liquid from the can of butter beans instead of water, as it has extra flavour.
Crumble the stock cube into the pan with the oregano. Bring to the boil, then pop a lid on (or a baking tray if you don’t have a lid) then turn the heat down and simmer for 5 minutes.
Stir in the crème fraîche, with most of the sizzled sausages (keeping some to scatter on top) and the spinach and cook for 2 minutes. Check the seasoning and adjust to how you like it.
Scatter the reserved sausages on top then plate up and enjoy!

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