Ugh. This is such a winner of a dish ~ if you can’t find swirly sausages, any will work fine. The sauce is made by first roasting the vegetables, I’ve written out the rough quantities to create a sauce for two portions but obviously you can roast a big batch of veggies for other meals and just nab a portion out for this.
Sauce & bean recipe below (just cook your sausages separately in the oven, e.g. whilst the veg roasts)
Approx. 10 cherry tomatoes, halved 1/2 red pepper, chopped into chunks 1/2 red onion, chopped into chunks Drizzle of extra virgin olive oil 1/2tsp garlic granules 1/2tsp oregano Pinch sea salt
> pop everything on a sheet pan, drizzle of the oil and season. Roast for approx. 30mins on gas 5/190c.
> cool a little then transfer to a bullet style blender and blitz until smooth. Add a splash of water as needed.
1 jar butter beans, drained 3tbsp double cream Water as needed to loosen 1/2tsp bouillon stock powder Optional: drizzle of chilli crisp oil to serve
> and the butter beans and blended veggie sauce to a pan and bring to a simmer, adding cream and water to create your desired consistency. Add the seasoning and taste before adding any extra salt etc.
> serve topped with sausages and chilli crisp oil as you like. Some crusty bread is good on the side for mopping everything up too!
