Sausage, Mushroom and Cannellini Bake with Sweet Potato Mash and Gremolata
Rich, earthy sauce-soaked sausages and cannellini beans with a fresh herbal zip. Change the herb from parsley to basil or coriander for a different flavour, or use chicken breasts instead of sausages.
Instructions
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1
Preheat oven to 220°C/200°C fan/gas 7. Place the sausages into a deep oven-proof baking tray with 1tbsp of olive oil and place in the preheated oven for 15 mins, turning the sausages every so often.
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2
Add the chopped mushrooms and mix through the sausages and oil to coat evenly, then cook for another 5 mins.
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3
Add the tinned tomatoes, beans and stock, stir well and cook for a further 10 mins.
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4
While the sausages are in the oven, cook the sweet potatoes in a pan of salted boiling water for 15 mins, until soft. Drain and mash them with the butter in the same pan and put a lid on to keep them warm.
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5
Blitz all the gremolata ingredients together in a food processor. Season and set aside.
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6
When the sausages are done, serve with the mash and finish by drizzling some gremolata over the top.
Ingredients
- 12 cumberland sausages
- 300g portabellini mushrooms, sliced
- 150ml extra virgin olive oil, for the gremolata, plus 1tbsp for the sausages
- 400g chopped tomatoes
- 400g cannellini beans
- 250ml vegetable stock
- 800g sweet potatoes, peeled and cut into 2cm chunks
- 1 tbsp butter
- 1 garlic clove, for the gremolata
- 60g flat-leaf parsley, for the gremolata, thick stalks removed
- 1 lemon, for the gremolata, zest and juice
Serves 4
Total time required 40 mins
- Preparation time: 10 mins
- Cooking time: 30 mins
Recipe published with permission from OcadoLife magazine