Bangers with bite

Tuscan Sausage Casserole
Serves 4

2 tbsp olive oil
450g pork sausages
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, deseeded and chopped
200ml Italian white wine
1 large courgette, cut into 1cm chunks
4 plum tomatoes, cut into quarters and seeds removed
400g tin cannellini beans, drained and rinsed
salt and pepper
12 basil leaves, roughly torn or chopped

1. Heat the oil in a large saucepan or casserole and fry the sausages on all sides until well browned. Remove and set aside.
2. Fry the onion, garlic and red pepper until soft and lightly coloured. Pour in the wine and bring to the boil.
3. Return the sausages to the pan, along with the courgette, tomatoes and beans and season with salt and pepper.
4. Reduce the heat and simmer, partially covered, for 15-20 minutes. Stir through the basil leaves just before serving.
5. Serve with a tossed green salad and garlic bread.

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Organic Spaghetti with Sausage, Lemon and Olives
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Smokey Sausage Pasta
Toad in the Hole with Red Onion Gravy