Name: Sausage and bean gratin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 400 g cannellini beans tinned; 500 g pork sausages; 1/4 cup fresh chillies 573; 2 onion; 1 fennel bulb; 300 g swiss chard stems removed and finely sliced; sea salt and freshly ground black pepper; nutmeg whole, freshly grated; 1 cup ciabatta crumbed; 1/2 cup gruyère cheese grated

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Ingredients (10)

400 g	cannellini beans — tinned
500 g	pork sausages
1/4 cup	fresh chillies — 573
2	onion
1	fennel — bulb
300 g	swiss chard — stems removed and finely sliced
	sea salt and freshly ground black pepper
	nutmeg — whole, freshly grated
1 cup	ciabatta — crumbed
1/2 cup	gruyère cheese — grated

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Method:

Preheat the oven to 180ºC.

Heat 1 tablespoon olive oil in a pan over medium-high heat and brown the sausages. Remove from the pan and slice into bite-sized pieces on the diagonal.

Chop the onion and fennel in a food processor and cook in the remaining fat until softened. Add the Swiss chard and cook, stirring, until wilted. Season with salt, pepper and nutmeg before folding through the sausage and beans. Transfer to a baking dish.

Combine the crumbs, cheese and remaining oil and cover the bean mixture with this topping. Season well and bake for 15–20 minutes.

Words and image: Fairlady

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