We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Sausages with real baked beans
And crispy pancetta – the perfect brekkie
And crispy pancetta – the perfect brekkie
Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
Calories 655 33%
Fat 39.1g 56%
Saturates 13.5g 68%
Sugars 6.3g 7%
Salt 3.67g 61%
Protein 37.5g 75%
Carbs 36.4g 14%
Fibre 11.7g -
Of an adult's reference intake
Ingredients
- 12 higher-welfare chipolata sausages
- olive oil
- 8 rashers higher-welfare pancetta or streaky bacon
- 600 g jarred cooked white beans, such as haricot, butter bean or cannellini , drained and rinsed
- 500 ml base tomato sauce
Method
- Going to the trouble of making your own baked beans is totally worth it – the flavour is incredible
- Preheat the oven to 220ºC/425ºF/gas 7. Put the chipolata sausages into a roasting tin with a little splash of olive oil. Cook in the oven for about 15 minutes, tossing occasionally, until well browned and cooked.
- Meanwhile, roughly chop 4 of the pancetta rashers. Heat a saucepan and add a small splash of olive oil. Gently fry the pancetta until light brown, then add the beans and the tomato sauce. Simmer gently for 10 minutes and season to taste.
- Grill the remaining pancetta until crisp. Divide the beans between 4 plates and top each with 3 chipolatas and 1 rasher of crisp pancetta.
