sausage meatballs with butter beans

Lindsey Bareham; another smart way with sausages

serves 4, prep 25 mins, cook 35 mins

4 chunky cumberland sausages, approx 350g
2 onions
2 tbsp olive oil
Few sprigs thyme or ½tsp dried thyme
400g can butter beans
2 ripe tomatoes
1 glass white wine
25g flat parsley
1 lemon

Run a knife down skin of each sausage and peel off. Make 6-7 cherry tomato-sized balls from each sausage, rolling in wet hands to prevent sticking.

Heat oil in frying pan over medium heat and brown balls thoroughly in batches, transferring to kitchen paper.

Halve, peel and finely slice onions. Tip excess oil from pan, leaving 2 tbsp, and gently soften onions for at least 15 minutes. Stir thyme into wilted onions.

Tip beans into a sieve, rinse and shake dry. Pour boiling water over tomatoes, count to 20, drain, remove skins and chop flesh. Add beans, tomatoes and wine to onions, simmer for a few minutes, then return sausage balls.

Stir and adjust heat to simmer gently while you chop parsley leaves. When sausage balls are cooked, stir in parsley and discard thyme stalks. Season with black pepper; serve with a lemon wedge.