Braised Sausage All-in-one with Cherry Tomatoes, Cannellini Beans and Cider
Nick Knowles' simple one-pot recipe for veggie sausages with cherry tomatoes and cannellini beans cooked in cider is vegan comfort food at its best, with delicious warming flavours and easy-to-follow steps.
From the book
Proper Healthy Food: Hearty vegan and vegetarian recipes for meat lovers
Everyday, healthy meat-free meals
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Hearty food - you won't miss the meat!
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Introduction
So this is one where I’m obviously talking about veggie sausages – and I don’t mean the ones formed out of mixed veg into sausage shapes but the ones that look like sausages. I think the Linda McCartney ones are about the best,but choose for yourself.
Ingredients
| 1 | onion, finely sliced |
| 500g | cherry tomatoes |
| 400g tin | cannellini beans, drained and rinsed |
| 1 tsp | dried oregano |
| 1 large tbsp | Dijon mustard |
| 3 | large garlic cloves, sliced |
| Small bunch | thyme |
| 200ml | sweet cider |
| 8 | good-quality vegan sausages |
| 1-2 tbsp | olive oil |
Method
1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. This is a really simple one-pot recipe; just combine the onion, cherry tomatoes, cannellini beans, oregano, mustard, garlic, most of the bunch of thyme and the cider in the base of a small roasting tin. Lay the sausages on top of the vegetables, drizzle each with a little oil and cook for 20 minutes or until the sausages are just beginning to brown. Carefully remove the tray from the oven and turn each of the sausages over. Season the upturned side with salt and pepper then return the tin to the oven and cook for 20–25 minutes until the sausages are cooked through.
3. Serve sprinkled with the remaining thyme.
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