Sausages with leeks, caramelised onions, mushrooms and beans

Sausages with leeks, caramelised onions, mushrooms and beans

By
From
Cut the Carbs!
Serves
4

This is a dish borne from a frosty afternoon of fridge foraging. Sausages, onion, leek and mushrooms were what were left in the kitchen one day when Baby Will was just three weeks old. I couldn’t bring myself to drag the pram outside into the cold to fetch anything more. I was also hunting for any excuse to turn the oven on to steal some chill from the air. It turned into the happiest of coincidences. By baking the sausages and mushrooms I ended up with crisp edges to contrast with the silky softness of the leeks and the onions, while the creamed beans tied it all together. The end result is a perfectly homely dish, best consumed from bowls on the couch, while a wee one who’s wrapped up in a bunny rug snuffles and grunts like an old man beside you.

Ingredients

Quantity Ingredient
250g button mushrooms, halved
400g small pork or beef sausages
3 tablespoons olive oil
1 red onion, peeled, halved and cut into slim half-moons
1 leek, green parts trimmed and discarded, remainder rinsed and sliced into coins 5 mm thick
125ml water
1 teaspoon dijon mustard
2 x 400g tins of cannellini beans, rinsed
1 teaspoon grated nutmeg
2 handfuls baby spinach
sea salt
freshly ground black pepper
3 tablespoons creme fraiche, to serve

Method

  1. Preheat the oven to 180˚C.
  2. Put the mushrooms and sausages in a large flameproof and heatproof casserole dish, drizzle with 1 tablespoon of the olive oil and bake in the preheated oven for about 30 minutes.
  3. In the meantime, put the remaining olive oil in a frying pan over medium heat and sauté the onion and leek for 20 minutes, stirring occasionally, until they have softened and taken on a golden hue.
  4. Using a stick blender or food processor, blitz together the water, mustard and 1 tin of the beans until you have a smooth purée.
  5. Add the softened onion and leek, roasted mushrooms and sausages, second tin of beans, bean purée, nutmeg and spinach into the casserole dish and place on the hob over low heat until the spinach wilts. Season with salt and pepper to taste and top with the crème fraîche before serving.
Tags:
healthy
low carb
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