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Sausage, tomato and silverbeet braise
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Prepare a hearty sausage and tomato braise that will have everyone craving more.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 8 thick pork sausages
  • 250g cherry tomatoes
  • 1 bunch of silverbeet, stems removed, shredded (see note)
  • 400g can cannellini beans, drained, rinsed
  • Crusty rye sourdough bread, to serve
  • 36.40 gm extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 2.40 gm salt
  • 1 medium red capsicum, cut into 1cm thick strips
  • 1 medium yellow capsicum, cut into 1cm thick strips
  • 2 garlic cloves, finely chopped
  • 3 ripe roma tomatoes, roughly chopped
  • 20.00 ml red wine vinegar
Instructions:
  • In a large saucepan over medium-low heat, gently sauté the onion and salt in oil for 10 minutes until the onion becomes soft without browning. Stir occasionally.
  • Sauté capsicum and garlic in a pan until capsicum is tender, about 5 to 7 minutes. Add tomato and cook until soft and pulpy, about 12 to 15 minutes. Stir in vinegar, then set aside to cool off the heat.
  • In a large, deep frying pan over medium-high heat, heat half of the oil. Cook sausages, turning occasionally, for 8 to 10 minutes until browned and cooked through. Drain on paper towel and let stand for 5 minutes before slicing thickly.
  • In the same pan, heat the remaining oil over medium-high heat, then add the tomatoes and cook for 2 minutes. Add the silverbeet and stir for 1 minute. Finally, mix in the vinegar and cook for another minute.
  • Combine Peperonata, cannellini beans, and sliced sausage in a pan. Season with salt and pepper, toss gently to mix. Cover and cook for 2 to 3 minutes until silverbeet is wilted and beans are heated through. Serve alongside some crusty bread.

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