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Busted sausage on toast with beans

Busted sausage on toast with beans

Busted sausage on toast with beans

13 mins

Not Too Tricky

serves 2

About the recipe

Breakfast, brunch, lunch or dinner, this 13-minute toast and beans combo is a guaranteed winner.


nutrition per serving

509

Calories


22.5g

Fat


7.4g

Saturates


4.4g

Sugars


1.6g

Salt


27.2g

Protein


44.1g

Carbs


10.2g

Fibre


of an adult’s reference intake


Recipe From

Ingredients

200g mixed mushrooms

2 large higher-welfare sausages (70g each)

2 thick slices of bread

olive oil

4 sprigs of thyme

2 tablespoons brown sauce

2 teaspoons sun-dried tomato paste

1 x 400g tin of cannellini beans

Top Tip

Simply swap in veggie or vegan sausages, mashing them on to the bread, and you’re good to go, to make these vegetarian or vegan.

Method

  1. Place a large non-stick frying pan on a medium-high heat. Slice or tear the mushrooms into the pan to start dry frying as it heats.
  2. Squeeze the sausagemeat out of its skin, pressing and smoothing it to cover the whole surface of one side of each piece of bread, then place sausage-side down in the pan with a splash of olive oil and cook for 3 to 4 minutes on each side, or until golden and crisp, picking in the thyme halfway.
  3. Generously brush the sausage side of each toast with brown sauce, flip to glaze for just 30 seconds, and remove to a plate with the mushrooms.
  4. Add the sun-dried tomato paste and beans, juice and all, to the pan and simmer vigorously until reduced to a nice consistency. Season to perfection and serve alongside the toast and mushrooms.

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