Sausage and White Bean Tray Bake
This one-pot sausage and beans dish takes inspiration from the robust French cassoulet. But we've stripped it back for a lighter, weeknight-friendly take that's brightened with salad leaves and a fresh herb dressing.
Recipe
1
Chop Onion and Garlic
Preheat oven to 200°C. Peel and cut onion into thin wedges. Coarsely chop garlic cloves.
2
Pick Thyme Leaves
Pick 1/2 the thyme leaves and set aside.
3
Combine Ingredients
In a large, deep roasting pan, combine tomatoes, onion, remaining thyme sprigs and most of the garlic. Drizzle over 20ml (1 tablespoon) olive oil, season with a pinch of salt flakes and cracked black pepper and bake for 8-10 minutes or until starting to colour.
4
Add Beans and Sausages
Drain and rinse cannellini beans. Carefully remove roasting pan from oven, add beans and stir to combine. Place sausages on top, return to oven and roast, turning occasionally, for 20-25 minutes or until golden. Set aside to rest for 5 minutes.
5
Make Herb Dressing
Meanwhile, Place remaining garlic and red wine vinegar in a bowl and set aside. Pick parsley leaves and finely chop. Place parsley remaining olive oil and remaining thyme leaves in bowl, season to taste and stir to combine.
6
Plate Up
Slice sausages in half diagonally. Divide sausage and bean mixture between serving bowls. Top with rocket leaves, drizzle over herb dressing and sprinkle with parmesan to serve.