1 packet of Beak & Sons Smoky Chorizo sausages
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
2 celery stalks, diced
½ teaspoon dried oregano
1 teaspoon paprika
1 litre chicken or beef stock
1 x 400g can diced tomatoes
400g cannellini beans, rinsed and drained
400g mixed beans, rinsed and drained
Chopped parsley and parmesan to serve
Heat the oil in a large saucepan over low heat and cook sausages until golden. Remove and set aside. Add the onion, garlic, celery, oregano and paprika and cook, stirring for 3-4 minutes.
Add the stock and tomatoes, bring to a simmer and cook for 10 minutes. Add the reserved sausage and the beans and simmer for another 5 minutes until heated through.
Season and serve with chopped parsley and parmesan.
Beak & Sons know that quality and quantity of meat is key to making the best tasting sausages. They use only top quality grass-fed beef from the lush Hunter Valley, of New South Wales, to produce a premium sausage that is 92 per cent beef. The highest selling variety, the Smoky Chorizo sausage, is 92 per cent beef and 3 per cent bacon making it 95 per cent meat (the other 5 per cent is herbs and spices), which stands in contrast the meat content of the average sausage on the market, which contains approximately 70 per cent meat.
Greater beef content: Beak & Sons contains 92 per cent beef, making it Australia's meatiest sausage
A tastier option: a unique production process means no phosphates are added to bind ingredients. Beak & Sons sausages are also gluten and MSG free
Artisanally made: Beak & Sons are made in small batches to ensure premium quality and flavour