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BANGERS & BEANS

BANGERS & BEANS

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Servings: 2 people
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 can cannellini beans drained and rinsed
  • 2 sausages  recommend: Toulouse
  • 2 shallots sliced
  • 2 sprigs fresh rosemary  chopped
  • 1 tsp sherry vinegar 
  • salt & pepper to taste

Method
 

  1. Remove the sausages from its casings and break into pieces.
  2. Put the sausage into a cold frying pan and turn on to medium heat. This was the sausage will render its fat which is used for frying.
  3. Add the shallots
  4. Once the shallots have softened, add the cannellini beans and rosemary. Mix well.
  5. Finish with the sherry vinegar.
  6. Add salt and pepper to taste if needed.

Notes

If you don't have sherry vinegar, white wine vinegar can be used. 
I add salt and pepper at the end as the beans and sausages have salt, so with the sausage I use, I find I don't need to add salt or pepper. 
My favourite Toulouse sausage is from DuBreton. Check out the link below. 
https://www.dubreton.com/en-ca/products/organic/toulouse-sausages-vacuum-packed