Simply Jamie
By Jamie Oliver
Busted sausage on toast with beans
13 mins
Not Too Tricky
serves 2
About the recipe
Breakfast, brunch, lunch or dinner, this 13-minute toast and beans combo is a guaranteed winner.
Recipe From
Ingredients
200g mixed mushrooms
2 large higher-welfare sausages (70g each)
2 thick slices of bread
olive oil
4 sprigs of thyme
2 tablespoons brown sauce
2 teaspoons sun-dried tomato paste
1 x 400g tin of cannellini beans
Top Tip
Simply swap in veggie or vegan sausages, mashing them on to the bread, and you’re good to go, to make these vegetarian or vegan.
Method
- Place a large non-stick frying pan on a medium-high heat. Slice or tear the mushrooms into the pan to start dry frying as it heats.
- Squeeze the sausagemeat out of its skin, pressing and smoothing it to cover the whole surface of one side of each piece of bread, then place sausage-side down in the pan with a splash of olive oil and cook for 3 to 4 minutes on each side, or until golden and crisp, picking in the thyme halfway.
- Generously brush the sausage side of each toast with brown sauce, flip to glaze for just 30 seconds, and remove to a plate with the mushrooms.
- Add the sun-dried tomato paste and beans, juice and all, to the pan and simmer vigorously until reduced to a nice consistency. Season to perfection and serve alongside the toast and mushrooms.
Tags
