Ingredients

• 2 Tbls Oil
• 6 COLCOM Cambridge Pork Sausages
• 150g Button Mushrooms
• 4 Rashers COLCOM Streaky Bacon, roughly chopped
• 1 Garlic clove, chopped
• 2 large Leeks, sliced
• 2 cans Chopped Tomatoes
• 4 tsp Tomato Puree
• 600ml Beef Stock
• 1 can Cannellini Beans, drained
• 1 can Red Kidney Beans, drained
• 1 small head Broccoli, cut into florets
• Handful of chopped Parsley to garnish.

Method

1. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the COLCOMCambridge Pork Sausages and fry for 10 minutes. And then add the mushrooms for a further 2 minutes. Remove from pan and when cool enough to handle, cut the COLCOM Cambridge Pork Sausages into thick slices.
2. Heat the remaining oil in the same pan and fry the COLCOMStreaky Bacon and garlic for 2-3 minutes or until the COLCOM Streaky Bacon is cooked and the garlic softened. Add the leeks and fry gently for 5 minutes or until the leeks have softened. Stir in the tomatoes and the tomato puree and simmer for 5 minutes then pour in the beef stock. Return the COLCOM Cambridge Pork Sausages and the mushrooms to the pan and simmer for 10 minutes.

1. Stir in the Cannellini Beans and the Red Kidney Beans and gently heat through.
2. Meanwhile heat a pan of salted water when boiling add the broccoli for 3-4 minutes then drain.
3. Spoon the COLCOM Cambridge Pork Sausages and COLCOM Streaky Bacon in a warm serving bowl and top with broccoli and garnish with parsley.