June 5, 2018
4 Toulouse/Traditional pork bangers6 or more slices of bacon, chopped
1 large leek, chopped1 clove garlic, chopped1 generous glass white wine
+/- 200 ml broth/stock A pinch chilli flakes
1 or 2 tins butter/other beansdrained and rinsedSmall bunch chopped parsleyMethod
Brown the sausages in a little oil or pork lard. Remove from the pan and slice into chunks. In the same pan brown the bacon then add the leeks and garlic and cook till softened.
Add back the sausages, wine, broth, chilli flakes and butter beans.
Simmer for 10-15 minutes until the sausages are cooked through. Add parsley and season to taste.
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