I cannot look at this dinner without thinking that the sausage appears awfully suggestive.
I’m going to spare you many of the, er, interesting images I came upon when I searched the internet for “suggestive sausages”. (My favorite is over here if you’re interested.)
I am going to suggest that you give this yummy dinner a try. I had never made mashed butter beans and they are so good with the crisp onion and the melting Parmesan. Just add your favorite sausage. Maybe slice it before you photograph it, or something, to give it a G rating. :)
8 pork sausages
Bunch of spring (green) onions, trimmed
1 Tbs olive oil
2 (400g each) tins butter beans, drained and rinsed
100ml hot chicken stock
Generous splash of double (heavy) cream
20g Parmesan, grated
1. Preheat the oven to 200°C/400℉.
2. Put pork sausages in a roasting tin, put in the oven and cook for 20-25 minutes, turning occasionally, until golden and cooked through.
3. Meanwhile heat a griddle pan over a medium-high heat until hot. Thinly slice the green stems of half the spring onions and set aside. Put the white bulbs and the remaining whole spring onions into a bowl and toss with the olive oil, then cook on the hot griddle pan for 3-4 minutes, turning occasionally, until slightly charred and softened. Set aside.
4. Put the butter beans into a medium saucepan with the hot stock over medium heat and simmer for 2-3 minutes. Drain, then mash with a fork or potato masher. Stir in the cream, Parmesan and sliced spring onion stems. Season with salt and pepper. Serve the butter bean mash with the sausages and the griddled spring onions.
Recipe from Delicious Magazine
This is a delicate and very pretty new song from Bridie Jackson And The Arbour.
Check out Bridie Jackson And The Arbour on the band’s Website, where you can learn of upcoming UK gigs and buy their music.