Venison sausages with piquant beans

Contains pork – recipe is for non-Muslims only
Spruce up your staple sausage and beans with this low-fat, filling recipe – try venison sausages for even more flavour

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 358
  • fat 9g
  • saturates 3g
  • carbs 37g
  • sugars 13g
  • fibre 6g
  • protein 28g
  • salt 2.6g


  • 2 tsp rapeseed oil
  • 4 venison or low-fat sausages
  • 1 medium red onion, halved and sliced
  • 3 garlic cloves, chopped
  • 1 tsp fennel seeds, lightly crushed
  • 400g can cannellini beans in water
  • 2 heaped tbsp tomato purée
  • ½ reduced-salt chicken stock cube
  • 6 celery sticks, thinly sliced
  • 1 tbsp sherry vinegar
  • 1 tsp clear honey
  • ½ small bunch parsley, finely chopped


  1. Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened – add a splash of water if the onion starts to colour too much before it softens.

  2. Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.

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