• 1 tbsp sunflower oil
  • 454 g reduced-fat British pork sausages
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 tsp smoked paprika
  • 390 g carton Italian chopped tomatoes with basil, chilli and oregano
  • 150 ml chicken stock, made with 1/2 chicken stock cube
  • 410 g tin butter beans in water, drained and rinsed
  • 410 g tin cannellini beans in water, drained and rinsed
  • 90 g roasted garlic herb stuffing mix
  • 10 g fresh flat-leaf parsley, washed and roughly chopped


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. In a large frying pan, heat the oil and fry the sausages for 5 minutes until golden, then add the vegetables and smoked paprika; fry for a further 2 minutes.

  2. 2

    Pour in the chopped tomatoes, stock and beans and simmer for 5 minutes. Meanwhile, combine the stuffing mix in a bowl with half the parsley and 150ml water. Set aside.

  3. 3

    Stir the remaining parsley into the sausage mix and season with freshly ground black pepper. Transfer to a large, shallow baking dish.

  4. 4

    Top with stuffing, bake for 10 minutes then serve.

Nutritional Details

Each serving provides
  • Energy 1913kj 457kcal 23%
  • Fat 16.6g 24%
  • Saturates 4.9g 25%
  • Sugars 14.0g 16%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

42.1g carbohydrate 9.0g fibre 30.2g protein

Also in these Scrapbooks

Back to top