Beans, bangers and Savoy

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Meat mains

Beans, bangers and Savoy

Main Serves 2 25 min
Save yourself all the peeling and boiling by using some tinned pulses in place of potatoes for mash. Left loose and lightly crushed, it negates the need for gravy.


  • 6 pork and herb sausages
  • olive oil
  • 1 tin borlotti or cannellini beans
  • 3 garlic cloves, peeled
  • 1 bay leaf
  • 1 lemon
  • ½ Savoy cabbage, root removed, finely sliced
  • salt and pepper


Prep time: 5 min
Cooking time: 20 min
  • Step 1

    Fry the sausages with a little oil in a gentle pan for 20 minutes, turning often.
  • Step 2

    Drain the beans and pop into a small pan with the garlic, bay leaf and a good pinch of salt. Barely cover with water, then simmer gently for 15 minutes. Remove the bay leaf and mash half the beans with a fork, crushing the garlic as you do so.
  • Step 3

    Season and add and lemon juice to taste. Finish with a glug of olive oil.
  • Step 4

    Wilt theSavoy in a little oil or butter for 6-8 minutes until tender. Serve.

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