Sausage and bean casserole
Extra lean pork sausage
1 large, thinly sliced
1 small, thinly sliced
2 clove(s), crushed
2 tsp, (sweet)
1 tsp, (smoked)
Canned cannellini beans, rinsed, drained
1 400g can, (1 x 400g can)
Whole tomato canned in tomato juice
800 g, (buy 2 x 400g cans)
- Preheat oven to 180°C or 160°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Cook sausages, turning, for 5 minutes or until browned. Cut sausages into thick slices. Transfer to a plate.
- Add onion and fennel to same dish and cook, stirring, for 5 minutes or until softened. Add garlic and both types of paprika and cook for 30 seconds. Add maple syrup and cook for 5 minutes.
- Return sausages to pan with beans and tomatoes and bring to the boil. Cover and bake for 30–35 minutes or until sauce has thickened. Serve.