by Lorraine Gibson.

Here’s another delicious and comforting sausage recipe for these longer, chillier nights.

Sausages with beans and greens
Prepare: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes
Serves: 3 (or 2 with leftovers)

Ingredients
1-2 tbsp olive oil
6 Waitrose Toulouse-Style or Lincolnshire Pork Sausages
1 onion, finely sliced
2 cloves garlic, sliced
2 rosemary sprigs
100ml white wine or cider (optional)
250ml Chicken Stock
1 heaped tsp wholegrain mustard, plus extra to serve
400g can cannellini beans
200g pack baby leaf greens, thick stalks removed and leaves shredded
Crusty bread (optional)
Method
1. Heat 1 tbsp oil in a large sauté pan or shallow casserole over a medium heat. Add sausages and fry, turning regularly, for 10 minutes until golden all over. Remove from pan and add onion, garlic and rosemary (and more oil if needed). Season and cook gently for 6-8 minutes until soft.
2. Stir in wine or cider, if using, and allow to bubble until almost evaporated, then add stock, mustard and beans. Bring to a simmer, return sausages with greens to the pan and cook gently for 5 minutes until the sausages are completely cooked through. Serve with crusty bread, if liked, and mustard.

Cook’s tip
If you prefer not to use alcohol, add a splash of red or white wine vinegar for acidity and make up the rest of the quantity with extra chicken stock.
Recipe and picture: WAITROSE