Game sausage, bean and cider one pot

  • Prep time 10 mins
  • Cook time 50 mins
  • Serves 4


8 game sausages

3tbsp rapeseed oil

100g banana shallots, peeled and halved lengthways

3 garlic cloves sliced

150g carrots sliced

1 large leek, washed and sliced

1 tbsp fennel seeds

2 bay leaves

500ml dry cider

1 x 400g tin butter beans, drained


To Start

Heat one tablespoon of oil in a large ovenproof casserole over a medium heat and cook the sausages until brown all over. Remove from the pan and set aside.


Add the remaining oil then the shallots and fry for 5 minutes until the shallots are beginning to brown. Add the garlic and cook for a further 2 minutes. Add the carrots and leeks and fry for a further 10 minutes then mix in the fennel seeds and bay leaves and pour over the cider. Bring to a boil for 3 minutes then reduce to a simmer and return the sausages with the lid on.


Cook for 20 minutes then add the butterbeans and cook for a further 10 minutes until the vegetables are all cooked but still have some bite. Taste for seasoning.

To serve

Spoon into warmed shallow bowls and serve with mashed potato or crusty bread.