This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large, deep frying pan, heat 1 tablespoon oil. Cook onions for 8-10 minutes, stirring occasionally, until beginning to caramelise. Increase heat, then add sugar and vinegar, cooking for 5 minutes. Remove from pan.
2.In the same pan, heat remaining oil. Halve the sausages, then sauté with spring onion and garlic for 4-5 minutes until golden.
3.Increase heat, then add potatoes and mustard seeds. Sauté for 4-5 minutes until caramelised. Add ale to pan to deglaze. Return sausages to pan with beans. Reduce heat to low and simmer, covered, for 10-12 minutes until potatoes are tender.
4.Stir cream through and cook for a further 1 minute. Toss onions and parsley through. Season, then serve scattered with reserved spring onion.
Note
- To blanch sausages, place in a deep frying pan and pour over enough cold water to cover. Bring to a gentle simmer for 3 minutes, then drain.