One tray sausage and cannellini bake
One tray Italian sausage and cannellini bake
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Sometimes after a long day I take the one-tray oven route. This means throwing everything into a dish and putting it into the oven for it to do all the work. It’s incredibly rewarding for very little work. This humble sausage, cannellini and silverbeet bake transports me back to my year in Italy. I often found myself throwing this together in the height of winter and enjoying it straight from the dish with a glass of Barbera. Comfort food as its best – easy, warming and above all delicious.
4 cups silverbeet (½ - 1 bunch), leaves finely chopped, stems removed.
1 x 400ml can cannellini beans, drained and rinsed
1 x 400 ml can cherry tomatoes (or mini roma tomatoes)
1 tbs Dijon mustard
2 tbs olive oil
1 tsp dried chilli
pinch sea salt
2 garlic cloves, crushed
½ cup white wine
3 x good quality Italian sausages from your butcher
½ cup Parmigiano Reggiano, finely grated
Toasted bread, to serve
Preheat the oven to 200 °C.
In a casserole dish or baking tray, place the chopped silverbeet, cannellini beans, canned cherry tomatoes, Dijon mustard, olive oil, dried chilli, salt, crushed garlic and drizzle with white wine. Using your hands give the mixture a good toss to ensure everything is mixed well.
Snip the end of the sausage and squeeze the meat out to form little meatballs. Nestle these evenly in your bake.
Pop into the oven and cook for 25-30 minutes. Sprinkle over Parmigaiano Reggiano and serve immediately with toasted bread for dipping.