Ingredients:
For the sausages:
For the spicy butterbean broth:
For the pesto:
Preheat your oven to 180°C (350°F). Place the sausages on a baking tray. Roast them for 20-25 minutes, flipping halfway through to ensure even cooking. They are ready when they turn golden brown.
While the sausages are cooking, heat olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes, until softened. Then, stir in the minced garlic and chopped chili, cooking for another minute.
Add the smoked paprika, cumin, and oregano to the pan. Stir them in, allowing the spices to release their flavor. Pour in the chopped tomatoes, butterbeans, and stock. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally. Add salt and pepper to taste.
In a blender or food processor, combine the basil leaves, pine nuts (or walnuts), grated Parmesan, and garlic. Blend until smooth, adding olive oil gradually. Season with salt and pepper. Set the pesto aside.
Once the sausages are done, place them over the butterbean broth. Drizzle the fresh pesto on top and garnish with chopped parsley.
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View Recipe Birtwistles Catering Butchers 2024 • Company No: 04685959 Tel: 0161 776 1263
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