sausages, cannellini bean purée, walnuts & green sauce
 
 

Poaching sausages gently keeps them succulent and removes any risk of their skins bursting in the pan. This aromatic green sauce is also good with grilled fish or meats, or roasted cauliflower.

serves 2, 45 mins

for the sauce
shallot, peeled and finely diced
2 tsp red wine vinegar
15g walnuts
10g parsley
10g mint
3 anchovies
5 tbsp or 75ml extra-virgin olive oil
Zest of ½ lemon

for the purée
2 tbsp olive oil
3 shallots, peeled and roughly chopped
2 cloves of garlic, peeled and chopped
2 tins (total drained weight 480g) of cannellini beans, drained and rinsed
200ml vegetable stock
3 tbsp extra-virgin olive oil
1 tsp lemon juice
4-6 sausages

Heat the oven to 160C fan (180C non-fan). Soak the diced shallot in the red wine vinegar for 30 minutes.

Spread the walnuts onto a baking tray and toast in the oven for 5 minutes, until fragrant. Remove and, while warm, rub them between your hands to remove their skins, then roughly chop.

Place a large pot of water on to boil. In the meantime, make the purée. Set a medium pot over a low heat, add the olive oil, shallots and 1/3 tsp salt, and cover and cook for 10 minutes, until soft and without colour. Add the garlic and cook for 5 minutes. Add the beans and stock and simmer for 5 minutes. Remove from the heat, add the extra-virgin olive oil and lemon juice and blend in a food processor, or with a stick blender, until smooth. Cover and set aside in its pot to keep warm.

Pick the leaves off the parsley and mint stalks and pulse with the anchovies a couple of times in a food processor (or use a pestle and mortar), keeping the texture coarse. Add the extra-virgin olive oil and pulse again to combine. Stir through the walnuts, lemon zest and soaked shallots. The sauce should he coarse and bright green.

Reduce the water to a simmer, add the sausages and cook for 5 minutes. Remove with a slotted spoon and set under a hot grill, or in a hot pan, to cook for 3-5 minutes, until the skins are golden and meat is cooked through.

Spoon the purée onto the plates, top with the sausages and green sauce.