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BANGERS & BEANS

BANGERS & BEANS

Course Main Course
Cuisine French
Servings 2 people

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

Instructions
 

  • Remove the sausages from its casings and break into pieces.
  • 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.
  • Add the shallots
  • Once the shallots have softened, add the cannellini beans and rosemary. Mix well.
  • Finish with the sherry vinegar.
  • 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