Chicken sausages with white-wine beans


Chicken sausages with white-wine beans

Total Time: 35 Mins


  • 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. Turn the heat to medium-high, uncover and cook for 3-4 minutes until almost cooked and wine is evaporated. Halve the sausages lengthways, then return to pan,cut-side down, for 1 minute until cooked through and crisp. Set aside.
  2. Heat oil in the same pan on medium heat. 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. 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.