- 0:05 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Ingredients
- 6 (550g) thick Italian-style pork sausages
- 1 tablespoon olive oil
- 2 baby fennel, thinly sliced
- 2 garlic cloves, crushed
- 1 large red capsicum, thinly sliced
- 425g can Rosa diced tomatoes
- 400g can borlotti beans, drained, rinsed
- 1/2 cup chopped fresh basil leaves
- Crusty bread, to serve
- Small fresh basil leaves, to serve
Method
- Step 1Heat a non-stick frying pan over medium-high heat. Cook sausages, turning occasionally, for 4 to 5 minutes or until browned. Transfer to a plate. Slice in half lengthways.
- Step 2Heat oil in pan over medium-high heat. Add fennel and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add capsicum, tomato, beans, sausages and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until sausages are cooked through and sauce has thickened.
- Step 3Add chopped basil. Stir to combine. Top with basil leaves. Serve with bread.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
2130 kj
Energy
36g
Fat Total
13g
Saturated Fat
10g
Fibre
23g
Protein
89mg
Cholesterol
1159.08mg
Sodium
9g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Complete to end of step 2. Set aside to cool. Transfer to an airtight container. Freeze for up to 1 month. To cook: Thaw in fridge overnight. Reheat in a large frying pan. Continue recipe from step 3.
- Author: Cathie Lonnie
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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