Chicken sausages with white-wine beans

Recipe: Chicken sausages with white-wine beans


  • 600g gluten-free chicken sausages (see note)
  • 1 1/2 cups (375ml) dry white wine
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 2 x 400g canned cannellini beans, rinsed, drained
  • 1 roasted red capsicum, chopped
  • 1/4 cup chopped oregano leaves
  • 1 cup rocket leaves
  • Shaved parmesan and lemon wedges, to serve


  1. Prick the sausages with a fork. Place in a frypan with 1/2 cup (125ml) wine, cover and cook over medium heat for 5 minutes.
  2. Turn the heat to medium-high, uncover and cook for 3-4 minutes until almost cooked and wine is evaporated.
  3. Halve the sausages lengthways, then return to pan,cut-side down, for 1 minute until cooked through and crisp. Set aside. Heat oil in the same pan on medium heat.
  4. Add onion and stir for 5-6 minutes until soft. Add capsicum, beans, oregano and remaining wine, and season. Cook for 5-6 minutes until almost evaporated.
  5. Top with sausages to heat through, then remove. Toss the beans with rocket, then serve topped with sausages and shaved parmesan, with lemon wedges to squeeze.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)