Meat-based recipe
This one-pan casserole makes good use of ripe allotment tomatoes and a courgette glut. Cannellini beans add substance, while browned sausages and a gently reduced tomato sauce keep the dish satisfying.
Ingredients
- 8, about 600g Pork sausages
- 1, diced Onion
- 2 cloves, chopped Garlic
- 2 medium, about 400g, cut into 2cm chunks Courgettes
- 400g tin or 500g fresh ripe tomatoes, chopped Chopped tomatoes
- 400g tin, drained and rinsed Cannellini beans
- 150ml Chicken or vegetable stock
- 1 tsp Dried oregano
- 1/2 tsp Smoked paprika
- 1 tsp, if needed Oil
- to taste Black pepper
Equipment
Large lidded frying pan or casserole · Food thermometer (recommended)
Method
- Heat a large lidded casserole or deep frying pan over medium heat. Brown the sausages on all sides for 8–10 minutes, turning regularly. They need not be cooked through yet. Transfer to a plate; pour away excess fat, leaving about 1 tsp.
- Add the onion and cook for 5 minutes until soft, adding a splash of water if the pan catches. Stir in the garlic, oregano and paprika for 30 seconds.
- Add tomatoes and stock, scraping up browned bits. Bring to a gentle simmer and cook uncovered for 10 minutes to reduce slightly.
- Cut the sausages into halves or thick chunks and return them to the pan with any juices. Cover and simmer gently for 12 minutes.
- Stir in the courgettes and beans. Simmer uncovered for 8–10 minutes until the courgette is tender but holds its shape and the sauce is thick. Check a large sausage piece with a thermometer; the centre should reach 75°C for 30 seconds. If in doubt, simmer longer and recheck.
- Season with black pepper and taste before adding salt, as sausages and stock can be salty. Serve hot.
Allotment tip
Choose firm, medium courgettes and add them near the end so they do not disappear into the sauce. Fresh tomatoes may need a few extra minutes to soften and reduce.
Serving suggestions
Serve with crusty bread, mashed potatoes or pearl barley to catch the tomato sauce.
Seasonal allotment note
Best when courgettes and tomatoes are in season. In winter, use tinned tomatoes and add cabbage or stored squash instead.
Ingredient swaps
Use butter beans instead of cannellini beans, or replace courgette with diced aubergine. Choose sausages labelled gluten-free if required and check stock ingredients.
Allergens: Check sausage and stock labels for declared allergens
Storing leftovers
Cool promptly and refrigerate within 2 hours; eat within 48 hours or freeze in portions. Defrost in the fridge and reheat once until steaming hot all the way through.