Handful of chopped kale
Can of drained beans (I like butter beans, but cannellini, borlotti, or kidney beans work too)
Jar of Home Base pasta sauce (Red, Red Wine pasta sauce would be lovely here too)
Heaped tablespoon of Dijon mustard
Drizzle of red wine vinegar
3 x sausages (I used pork and fennel, but any kind and quantity you like will work)
Drizzle of olive oil
Zest of a lemon

Serve with pasta, couscous, or crusty bread
Sprinkle of feta and some toasted breadcrumbs (optional)

Preheat your oven to 200°C (180°C fan-forced). In a deep baking dish, toss in a generous handful of chopped kale, a can of drained beans (I like butter beans, but cannellini, borlotti, or kidney beans work too), and a jar of SNP Home Base (Red, Red Wine would be lovely here too). Rinse out the jar with half a cup of water and pour that in as well, along with a heaped tablespoon of Dijon mustard and a drizzle of red wine vinegar. Mix everything together.

Next, squeeze the meat from your sausages (I used three pork and fennel, but any kind and quantity you like will work) and press it into the bean mixture. Drizzle lightly with olive oil, then bake for about 25-30 minutes. Finish with a zest of one lemon.

Serve with pasta, couscous, or crusty bread. A sprinkle of feta and some toasted breadcrumbs make a nice finishing touch too.