Toulouse Sausage with Butter Beans or Lentils

June 06, 2016

Toulouse Sausage with Butter Beans or Lentils

Toulouse Sausage with Butter Beans or Lentils

Serves 4

Ingredients

  • 1 glass of white wine
  • 6 slices of streaky bacon, chopped
  • cooking oil, vegetable or try Rosalie Gourmet’s in-house olive oil
  • 1 large leek, sliced (white part only)
  • 200ml Chicken stock
  • 1 garlic clove, sliced
  • A handful of flat leaf parsley, roughly chopped
  • 6 Toulouse sausages, available in store
  • 2 x 400g tins of butter beans, drained and rinsed (or beans of your choice)

Brown the sausages in a little oil, then remove them and slice into chunks. Add the bacon to the same pan, brown, and then add the leaks and garlic and cook until softened.

Return sausages to the pan, add the wine, stock and the butter beans. (If you are using the lentils add these when the sausages are cooked.) Simmer for 10-15 minutes until the sausages are cooked through.

Season and add the parsley.



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