Sausage, tomato and silverbeet braise
Sausage, tomato and silverbeet braise
Ingredients
Sausage, tomato and silverbeet braise
- 1 tbsp extra virgin olive oil
- 8 thick pork sausages
- 250g cherry tomatoes
- 1 bunch of silverbeet, stems removed, shredded (see note)
- 1 tbsp balsamic vinegar
- 400g can cannellini beans, drained, rinsed
- Crusty rye sourdough bread, to serve
Peperonata
- 2 tbsp extra virgin olive oil
- 1 large brown onion, thinly sliced
- 1 tsp salt
- 1 medium red capsicum, cut into 1cm thick strips
- 1 medium yellow capsicum, cut into 1cm thick strips
- 2 garlic cloves, finely chopped
- 3 ripe roma tomatoes, roughly chopped
- 1 tbsp red wine vinegar
Instructions
- 1
Make peperonata: Heat oil in a large saucepan over medium-low heat. Add onion and salt. Cook, stirring occasionally, for 10 minutes or until onion has softened, but not browned.
10 min - 2
Add capsicum and garlic to pan. Cook, stirring occasionally, for 5 to 7 minutes or until capsicum is tender. Add tomato. Cook, stirring occasionally, for 12 to 15 minutes or until tomato softens and becomes pulpy. Stir in vinegar. Remove from heat. Set aside to cool.
19 min - 3
Heat 1/2 the oil in a large, deep frying pan over medium-high heat. Cook sausages, turning occasionally, for 8 to 10 minutes or until browned and cooked through. Drain on paper towel. Stand for 5 minutes to cool. Thickly slice.
15 min - 4
Heat remaining oil in the same pan over medium-high heat. Add the tomatoes. Cook for 2 minutes. Add silverbeet. Cook, stirring for 1 minute. Stir in vinegar. Cook for 1 minute.
4 min - 5
Add Peperonata, cannellini beans and sliced sausage. Season with salt and pepper. Toss to combine. Cover. Cook for a further 2 to 3 minutes or until silverbeet is just wilted and beans are warmed through. Serve with bread.
3 min