Name: Roasted Italian sausages with borlotti beans and 'nduja sauce
Total time: 1 h 40 min
Ingredients: 250g of borlotti beans, dried, soaked overnight in plenty of cold water; 2 garlic cloves, 1 whole, 1 finely sliced; 1 plum tomato; 2 sage leaves, large (or 3 smaller ones); 3 tbsp of olive oil; 4 sausages, Italian; 2 celery sticks, finely chopped; 1 red onion, finely chopped; 2 carrots, peeled and finely chopped; 100ml of red wine; 400g of passata; 75g of 'nduja, skinned; 2 tbsp of mascarpone; sea salt; freshly ground black pepper; 200g of purple sprouting broccoli, or calabrese or longstem broccoli, cooked and seasoned with olive oil, salt and pepper, to serve

Roasted Italian sausages with borlotti beans and 'nduja sauce

by Theo Randall

Ingredients

Store Cupboard

250g of borlotti beans, dried, soaked overnight in plenty of cold water
sea salt

Fruit & Vegetables

2 garlic cloves, 1 whole, 1 finely sliced
1 plum tomato
2 celery sticks, finely chopped
1 red onion, finely chopped
2 carrots, peeled and finely chopped
200g of purple sprouting broccoli, or calabrese or longstem broccoli, cooked and seasoned with olive oil, salt and pepper, to serve

Spices & Dried Herbs

2 sage leaves, large (or 3 smaller ones)
freshly ground black pepper

Oils & Vinegars

3 tbsp of olive oil

Fresh Meat

4 sausages, Italian

Beverages

100ml of red wine

Cooking Sauces

400g of passata

Delicatessen

75g of 'nduja, skinned

Cheese

2 tbsp of mascarpone