Spiced sausage, cannellini bean and cavelo nero traybake

26 Oct

GLUTEN FREE II DAIRY FREE

If you're looking for delicious autumnal comfort food, THIS IS IT!!!! Free range organic sausages with cannellini beans, Maris piper potatoes, Chinese 5 spice and cumin make this easy traybake irresistible.

It’s perfect for bonfire night, too. You could serve this with some homemade gravy.

The chicken stock I used made the potatoes burst with flavour as it soaked up the juices and made them gorgeous and fluffy.

Enjoy darlings!!

bangers and mash by kam sokhi, allergy chef

Notes on ingredients & substitutions

Sausages

These are the hero of the dish, the main and best part. Please buy the best quality sausages you can afford. I bought mine from Waitrose, or I would pop to my local organic butchers. The ones I used were just plain pork. However, some great flavoured sausages are available, so try something different. Flavoured sausages would be fantastic for this recipe. Check the sausages you buy are gluten-free.

Cannellini beans

Please use either tinned or pre-soaked and boiled beans. I used tinned.

Cavolo nero

If you haven’t tried cavelo nero, you absolutely must. Cavolo nero is the king of kale, with tender, dark green leaves that have a strong flavour .Cavolo nero is curly kale’s tall, dark Italian cousin. Originally hailing from Tuscany, this black kale, or black cabbage as it is sometimes known, is rich in vitamins and iron. You can buy them in most supermarkets. I buy mine from either Waitrose or my local farm shop.

Potatoes

This recipe requires a floury potato like king Edward or Maris pipers.

Chicken stock

I make my own batch of chicken bone broth regularly and keep this in the freezer for when I need to make soups or need fresh stock. I have an intolerance to yeast and most stocks, unfortunately, have added yeast extract!! Yes, I know. Don’t get me started. It’s so annoying!! You can find the recipe for my bone broth here. If you don’t have issues with yeast but need gluten-free, dairy-free stock, then try Kallo, or marigold stocks.

Spices

I used Chinese 5 spice and cumin. However, you could use fajita seasoning, bbq seasoning, jerk seasoning or dried herbs instead. Cooking is about experimenting with flavours so go get your shimmy on and bring out your inner Nigella!

Ingredients

winter comfort food by kam sokhi, allergy chef

tray baked sausage recipe by kam sokhi, allergy chef

Storage and what to serve with it.

This can be stored in the fridge for 3 days. You could serve this with some gravy, I didn’t think it needed it, but it’s your call. This is a great one-dish tray bake, so if you wanted to add parsnips or swede to the recipe, that would be a great shout. Add them at the beginning, and chop them up small so they cook simultaneously as everything else.

Makes 4 portions - 1 hr 40 min cooking time

Step by Step

sausage recipe ideas by kam sokhi allergy chef

sausage bake recipe by kam sokhi, allergy chef

bonfire night food by kam sokhi, allergy chef

tray baked sausages by kam sokhi, allergy chef

Recipe

3 tbsp olive oil
8 sausages ( see notes)
4 large potatoes
4 large carrots
1 tsp Chinese 5 spice
1 tsp cumin
1/2 ltr chicken stock
1 bulb garlic cut in half lengthways
4 red onion cut into wedges
50 g cavelo nero
1 tin cannelini beans
salt & pepper

Method

Preheat the oven to 180 degrees.
Add the sausages, stock, potatoes, garlic and carrots to a roasting dish.
Sprinkle over the seasoning and spices and drizzle over olive oil.
Roast in the oven on the middle shelf for 50 minutes. Taking out halfway to baste with the chicken stock.
After 50 minutes, take the tray out of the oven and add the onions and cannellini beans. Spoon over some of the chicken stock to ensure everything stays juicy. Pop back in the oven for a further 40 minutes.
Add the cavelo nero at the last 10 minutes of cooking. Just nestle the cavelo nero between the ingredients and drizzle over a little olive oil so it doesn’t burn and go crispy.
Once cooked, serve immediately with or without gravy.

Variations

Try using different flavours of sausages, or adding swede, parsnips or golden beetroot to this recipe.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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