Venison sausages with cannellini beans

Make your sausage dish a bit more exciting by sprucing it up with our venison sausages and cannellini beans with the low-fat recipe by Sara Buenfeld adapted from the BBC Good Food Website.
Serves 2
  1. Heat the oil in a deep frying pan with a lid and add the sausages and cook until brown, turning regularly.
  2. Once cooked take out and set aside.  Then add the onion and garlic to the pan and cook for 5-8 minutes until softened.  Add a splash of water if the onion starts to colour too much before softening.
  3. Add the fennel seeds and cook for a further few minutes until toasted.  Then pour in the beans and their liquid plus another half a can of water.  Add the tomato purée, stock, celery, vinegar and honey and then cover with the lid and cook for 12 mins. 
  4. Lastly return the sausages to the pan and cook until warmed through and then stir in the parsley.
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Serving tips

Serve with fresh crusty bread or mash

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