I adapted this recipe from one I found in the November 2013 British magazine Delicious and it is... delicious that is. Because of the tomatoes, fennel and cannellini beans, this recipe would work well with Italian sausages. Great weeknight dish or perfect for company. Either way, this is worth trying.
Sausage and Bean Bake
1 Tbsp. olive oil
4 Pork and herb sausages, cut in half
1 small red onion, thinly sliced
1 small red chili, seeded and finely diced
1 large garlic clove, finely diced
1 400g can of cannellini beans, drained and rinsed
1 400g can cherry tomatoes
Salt & pepper
Handful of chopped flat leave parsley
3 Tbsp. mixed seeds (I used pumpkin and sunflower)
Handful of breadcrumbs
Preheat the oven to 200 Celsius or 400 Fahrenheit. Heat olive oil in skillet over medium-low, then fry sausages 15 minutes until golden brown. remove from pan and set aside. Add onion and fry for 10 minutes until soft. Add garlic and chili and fry 1 minute. Add beans, tomatoes and sausages to pan. Add salt and pepper to taste, then simmer 5 minutes. Stir in parsley and transfer to 1.5 litre oven-proof dish. Top with seeds and breadcrumbs, drizzle with olive oil. Bake in oven for 20 minutes. Serve with crusty bread and salad.