• Olive oil spray
  • 1 tbs olive oil
  • 500g chipolata sausages
  • 150g bacon rashers, rind and excess fat removed, coarsely chopped
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) white wine
  • 500ml (2 cups) passata (tomato pasta sauce)
  • 125ml (1/2 cup) beef stock
  • 2 tsp chopped fresh thyme
  • 2 dried bay leaves
  • 1 x 400g can borlotti beans, drained, rinsed
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 2 tbs finely chopped fresh continental parsley
  • Preheat oven to 220°C. Spray a 2L (8-cup) capacity ovenproof dish with olive oil spray to lightly grease.
  • Heat half the oil in a large saucepan over high heat. Add half the sausages and cook, turning occasionally, for 3 minutes or until golden. Transfer to a plate. Repeat with the remaining oil and sausages, reheating the pan between batches.
  • Add the bacon and garlic to the pan and cook, stirring, for 3 minutes or until the bacon is golden. Add the wine and cook for 2 minutes or until the liquid reduces slightly.
  • Return the sausages to the pan with the passata, stock, thyme, bay leaves and beans. Bring to a simmer and cook for 5 minutes. Transfer to the prepared dish.
  • Combine the breadcrumbs and parsley in a small bowl. Sprinkle the breadcrumb mixture evenly over sausage mixture. Spray lightly with olive oil spray. Bake in oven for 10 minutes or until the breadcrumb mixture is golden. Serve immediately.
  • Protein Dietary Fibre 30.00g 4.50g Fat Total Energy 21.00g 1830kJ Fat Saturated Sodium 6.50g – Carbohydrate Total Cholesterol 31.00g – Carbohydrate Sugars -