400g pack Duchy Organic 6 Free Range British Pork Sausages
2 red onions, cut into 1cm slices
1 pointed spring cabbage, cut into 8 wedges, core removed
2 tbsp balsamic vinegar
2 x 400g cans butter beans, drained, liquid reserved
1 tbsp Dijon mustard, plus extra to serve
5g thyme, leaves only, roughly chopped, plus extra to garnish
1. Preheat the oven to 220ºC, gas mark 7. Add the sausages and onion slices to a roasting tin, keeping them separate, and roast for 15 minutes. Meanwhile, heat a large frying pan over a high heat. Add the cabbage wedges and char on each side for 1-1½ minutes, until browned. Add to one side of the roasting tin with the sausages and onions and cook for another 15 minutes, drizzling the balsamic over the onions for the final 5 minutes.
2. Add the butter beans, mustard and thyme to the now empty frying pan, with 150ml reserved bean liquid and/or water. Heat for 10 minutes over a medium heat until lightly bubbling. Season with a pinch of salt, then roughly mash, adding extra bean liquid or water if needed.
3. Divide the mash between 3 plates, then top with the sausages and onions, with the cabbage on the side. Serve with a little extra thyme and mustard, if liked.