Boar, Fennel and Apple Sausages with Braised Beans and Crusty Bread

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Heat a drizzle of oil in a deep, medium fry-pan on medium heat. Add shallots, garlic and spice mix and cook for about 2 minutes, until golden and fragrant. Add wine/first measure of chicken broth and cook for about 1 minute, until evaporated.
3. Add chicken broth, drained beans and salt. Bring to a simmer and cook for about 5 minutes, until stock is reduced by half. Add cream and 2 tablespoons of reserved pinto bean liquid. Bring to a simmer and cook for about 2 minutes, until sauce has thickened and reduced.
4. Add kale and spinach and cook a further 2 minutes, until wilted. Remove pan from heat, stir through lemon juice and zest then season to taste with salt and pepper.
5. While beans are simmering, heat a drizzle of oil in an ovenproof fry-pan on medium-high heat. Cook sausages for about 2 minutes, turning often, until golden brown. Transfer pan to oven and cook for 6-7 minutes, until sausages are cooked through. Turn once during cooking.
6. When the sausages have 5 minutes cook time remaining, place ciabatta rolls on prepared tray and heat in oven for 3-4 minutes, until crusty and warmed through. Once sausages are cooked, slice each sausage into 3 pieces on an angle.
7. spoon braised beans onto plates. Top with slices of boar, fennel and apple sausages, sprinkle with parsley and serve crusty bread on the side.