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Sausages with lemon & parsley white beans


  • Blanch the sausages until firmish when squeezed. Then drain and, if you like, slice when cool enough to handle.
  • Heat a thin layer of oil in a large heavy-bottomed pan and cook the sausages until brown all over. Remove.
  • Then add a little fresh oil to the pan, if needed, and gently saute the red onion and capsicum until tender, continually stirring with a wooden spoon.
  • Combine 2-3 tbsp chopped parsley with the garlic, lemon zest and juice and a splash of oil. Add this mixture, the cannelini beans, salt and pepper to the sautéed vegies. Taste for se asoning.
  • Then turn the heat up and add a little stock to the pan with the sausages. Briefly cook to heat through.
  • Serve with a sprinkling of parsley on top.


  • 6 thick sausages
  • olive oil
  • 1 red onion, cut into thin wedges
  • 1 red capsicum, cored, seeded & diced
  • 4 tbsp chopped fresh parsley
  • 2 garlic cloves, crushed
  • grated rind & juice of 1 lemon
  • 2 cans cannelini beans, rinsed & drained
  • sea salt & freshly ground pepper
  • chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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