- Preheat the grill to high. Cut the sausages down the middle to make butterflied sausages. Place on an oven tray and cook under the grill for 15 mins or until cooked through. Strip the kale leaves from the stalks. Discard the stalks and chop the leaves coarsely.
- Add the fennel seeds to a dry pan and toast for 2 min on a medium heat. Add the chopped tomatoes to the pan, reserving a can. Fill half the can with water, swirl it out and add to the pan. Add the red wine vinegar, 1/2 (1) chicken stock cube and 1/2 tsp (1 tsp) of sugar (optional) and bring to the boil.
- Once it is boiling, add the kale and cook with a lid on for 4 min. Remove the lid, stir well and reduce the liquid by 1/3. You should end up with softened kale in tomato broth.
- Meanwhile, drain and rinse the butterbeans. Add 2-4 tbsp of olive oil to a pan on a medium heat. Once the oil is hot, add the remaining 1/2 (1) stock cube and the butterbeans. Cook for 4 min, or until warmed through.
- Add 80ml (160ml) of milk and a knob of butter to the beans. Warm through for 1 min. Mash with a masher. Continue to cook on low until you get a loose mash-like consistency.
- Check the tomato broth has reduced, and most of the liquid has evaporated. Remove the sausages from the grill.
- Serve the tomato kale in large bowls, top with the mash, and finally the sausages.
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Butter beans make a brilliant alternative to everyday mashed potato, you could also use kidney beans or chickpeas, or even mix them together to make a mixed bean mash
pinch of salt pinch of pepper splash of olive oil pinch of sugar splash of milk knob of butter 4 Cumberland sausages 1tsp fennel seeds 1 tin of butter beans 1 chicken stock cube 1 tin of chopped tomatoes 150g kale 1 tbsp red wine vinegar
Time: 15 mins Serves: 4 Nutrition: n/a