Sausages with creamed butterbeans and roast tomato

This recipe is equally good as a way to use up leftover cooked sausages or to provide some original accompaniments to freshly cooked ones. It’s real comfort food with a creamy cushion of butterbeans and the smoky zing of the tomatoes complementing the meaty sausages.

I used the excellent plain pork sausages from Downland Produce. You will need a good quality sausage, well seasoned but without too many additional flavours. For the tomato dressing I used oak roasted tomatoes from The Tomato Stall. These have an intense smoky flavour. You can recreate this at home by roasting halved cherry tomatoes over a barbecue, or, failing that, cook the halves under the grill then add a sprinkle of smoked paprika to them while they’re still hot.

You can halve the quantities for an unusual starter.

Serves 2


4 plain pork sausages (raw or cooked)

Butterbeans: 230 g cooked butter beans; 2 cloves garlic, finely chopped; 3 tbsps thick, Greek-style yoghurt; 4 tbsps olive oil; white pepper; salt

Tomatoes: 12 halves oak roasted cherry tomatoes; 1 tsp shallot, finely chopped; ¼ tsp dried oregano; 1 tsp cabernet sauvignon vinegar;  ¼ tsp cayenne pepper; sea salt flakes


Cook the sausages however you like them. I prefer to grill them under a hot grill without piercing for 20–30 minutes until dark brown all over. Once cooked leave to rest for 5–10 minutes. (If you’re using cooked leftover sausages skip this bit, of course, but it’s probably a good idea to take them out of the fridge at this point so they can get back to room temperature.)

Meanwhile warm the olive oil in small pan and drop in the garlic. Cook until the garlic is just softened and has infused the oil. Place the butterbeans into a blender  with the garlic, olive oil, yoghurt and a few turns of white pepper. Blitz, check seasoning and blitz again until smooth. Transfer to a pan over a medium heat and bring to a very gentle simmer until it reaches the consistency of a fairly runny mashed potato.

Chop the tomatoes fairly coarsely, place in a bowl and mix with the shallot, oregano, vinegar, cayenne , salt and  a little oil (if the tomatoes were stored in oil use some of that).

Slice your sausages, diagonally in 1 cm thicknesses. Get a frying pan to a medium to high heat with a little oil and fry the sausage slices on both sides until they’ve got a good dark golden crust on each side, and are hot through all the way through again.

Serve as a flattened pile of butterbeans, with sausage slices on top and the tomatoes over them.


3 thoughts on “Sausages with creamed butterbeans and roast tomato

  1. Anonymous says:

    who would ever have “left over” cooked sausages…

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