Lincolnshire Sausage with Fava Bean Porridge

Lincolnshire Sausage with Fava Bean Porridge

Prep 10 mins
Cook 20 mins
Serves 4

Ful Medames is a popular Egyptian breakfast dish with lots of fava beans and a hint of spice, served with a variety of accompaniments such as thick, creamy yoghurt, cucumber or lemon wedges . We have teamed this with Cauldron Lincolnshire Sausages to give a tasty alternative to breakfast beans and sausage.

Vegetarian Lincolnshire Sausages Find out more

Ingredients

For the Fava bean Porridge:
1 Pack Cauldron Lincolnshire Sausages
12 cherry tomatoes, halved
2 tbsp olive oil
1 small onion, diced
2 cloves of garlic, crushed
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp ground coriander
400g can of fava beans or if not available butter or cannellini beans, drained and crushed with a fork to break down
150ml vegetable stock
1 tbsp tomato puree
Juice of ½ lemon
25g bunch of fresh coriander, chopped

For the Suggested Toppings:
Greek yogurt
Lemon wedges
Cucumber slices
Pitta bread

Method

  1. Preheat the oven to 200°C/400°f/Gas Mark 6.
  2. Brush the Cauldron Lincolnshire Sausages and cherry tomatoes with 1 tablespoon of the oil, place on a baking sheet and cook for 15 minutes in the oven.
  3. Meanwhile, prepare the fava bean porridge. Heat 1 tbsp of the oil in a pan and gently fry the onion and garlic for 3-4 minutes. Add the dry spices and cook for 1-2 minutes more. Add the beans, vegetable stock and tomato puree, reduce the heat to medium/low and heat thoroughly for 5-10 minutes.
  4. Stir in the lemon juice and chopped parsley.
  5. When the Cauldron Sausages are cooked, remove from the oven slice each into approximately 3 pieces and add to the porridge with the cherry tomatoes.
  6. Enjoy with a spoonful of yoghurt, lemon wedges, cucumber slices and pitta breads.