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Ingredients
- sausages 6 spicy ones, Toulouse are good
- streaky bacon 6 slices, chopped
- leek 1 large, sliced
- garlic 1 clove, sliced
- white wine 1 large glass
- chicken stock 200ml
- chilli flakes a pinch
- butter beans 2 x 400g tins, drained and rinsed
- parsley a small bunch, roughly chopped
Method
-
Step 1
Brown the sausages in a little oil. Take out of the pan and slice into chunks. Brown the bacon in the same pan then add the leeks and garlic and cook till softened.
-
Step 2
Add back the sausages, the wine, stock, chilli flakes and butter beans. Simmer for 10-15 minutes until the sausages are cooked through. Season and add the parsley.
Nutritional Information
- Kcals 474
- Fat 28.6g
- Carbs 22.4g
- Fibre 6.3g
- Protein 26g
- Salt 3.66g
