Stuffed full of flavour and texture, and simplicity itself to knock together, even on one of those weeknights
For such a short ingredients list, this recipe is packed with flavour and something I cook almost weekly for my family (with slight variations). Using sausagemeat instead of mincemeat means instant flavour, and you can use whatever sausages you like (I love the ones with lots of fennel). You could serve this as is, on toast (think nostalgic beans on toast with sausages), or even substitute the beans for mini pasta shells – it’s a malleable and forgiving dish.
Continue reading… Stuffed full of flavour and texture, and simplicity itself to knock together, even on one of those weeknightsFor such a short ingredients list, this recipe is packed with flavour and something I cook almost weekly for my family (with slight variations). Using sausagemeat instead of mincemeat means instant flavour, and you can use whatever sausages you like (I love the ones with lots of fennel). You could serve this as is, on toast (think nostalgic beans on toast with sausages), or even substitute the beans for mini pasta shells – it’s a malleable and forgiving dish. Continue reading… Food, Sausages, Main course, Vegetables, Pork, Meat, Beans, pulses and legumes
