Serves 4

Ingredients

  • Potts’ Sauce for Goulash
  • 400 g good sausages such as Toulouse, Cumberland or Lincolnshire
  • 400 g can flageolet beans
  • 400 g can cannellini beans
  • Olive oil
  • Soured cream

Method

  1. Cut sausages into quarters.
  2. Heat oil in a large casserole dish and cook sausages until they are browned all over.
  3. Add Potts’ Sauce for Goulash and add approximately 200ml water.
  4. Drain the beans and add to casserole.
  5. Bring to boil and cook for about 20 minutes.
  6. Check sausages are cooked through and serve with mash, rice or just crusty bread, adding a dollop of soured cream to each dish as you serve it.
April 27, 2016 by Michelle Potts