Sausage with Borlotti beans – Easy Gluten Free Tea!

Sausage with Borlotti beans

Pan cooked sausage with borlotti beans, spinach and creme fraiche:  this great tasting recipe is quick to make, seasonal, warming and budget friendly!


Coconut Oil for frying

6 free range, gluten free sausages – (we used Primal Cut healthy sausages – “The Cambridge“) – halved lengthways

2 red onions

2 garlic cloves

4 fresh rosemary sprigs

3 tbsp white wine vinegar

125g baby spinach leaves

2 x 400 g borlotti beans (drained and rinsed from a tin)

3 tbsp creme fraiche (this adds a lovely creamy texture  to the sauce)


  1. In a large deep frying pan, heat a tablespoon of coconut oil and add the halved sausages.
  2. Fry for 5 minutes, turning every now and then, until golden brown.
  3. Add the onions to the pan (you may need to add more oil).
  4. Fry for 5-8 minutes until softening. Turn up the heat slightly and add the garlic, rosemary and vinegar, then cook for 2-3 minutes more.
  5. Add the spinach, a splash of water and the beans, then fry for another 5 minutes.
  6. Finally, add the crème fraîche and cook for a minute more until all the spinach has wilted and the sausages are cooked through.
  7. Adjust seasoning to taste, then serve straightaway, hot and bubbling from the pan.



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