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.
- Heat the oil in a deep frying pan with a lid and add the sausages and cook until brown, turning regularly.
- 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.
- 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.
- Lastly return the sausages to the pan and cook until warmed through and then stir in the parsley.