Name: Venison sausages with piquant beans
Prep time: 10 min
Cook time: 10 min
Yield: 2
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Venison sausages with piquant beans

1. 2 tsp rapeseed oil -

2. 4 venison or low-fat sausages -

3. 1 medium red onion , halved and sliced -

4. 3 garlic cloves , chopped -

5. 1 tsp fennel seeds , lightly crushed -

6. 400g can cannellini beans in water -

7. 2 heaped tbsp tomato purée -

8. ½ reduced-salt chicken stock cube -

9. 6 celery sticks, thinly sliced -

10. 1 tbsp sherry vinegar -

11. 1 tsp clear honey -

12. ½ small bunch parsley , finely chopped -

How to cook deliciously - Venison sausages with piquant beans

1. Stage

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. Stage

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.