Baked sausages with harissa and tomatoes from The Guardian by Nigel Slater

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Notes about this recipe

  • Recipe Notes

    Haricot or cannellini beans are suggested.

  • FJT on September 28, 2019

    Absolutely fantastic and for so little effort. Admittedly I had top notch produce to use: my fennel sausages were made in Italy and the beans I used were Rancho Gordo's Marcella beans. I changed the method slightly; because I'd cooked the beans and knew the broth was very tasty I didn't drain them and then I omitted the chicken stock. Only used one tablespoon of harissa because I knew it was a very spicy one. This was delicious and will be made again, although what I'm going to do when I run out of Marcella beans is a conundrum!

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