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Sausage and Sweet Potato Fries

Sausage and Sweet Potato Fries

with Pancetta Beans

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This deliciously comforting recipe proves that making your own homemade baked beans is totally worth it. Chef Lizzie has combined velvety butter beans with pancetta, sage, basil and finely chopped tomatoes for a flavour that you just can’t beat. Served with the best sausages and sweet potato fries, this dish is a complete dinner winner and is guaranteed to be a hit with everyone. Homemade comfort food doesn’t get better than this.

Allergens:SulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Tuscan Pork Sausage

(ContainsSulphites, Cereals containing Gluten)

1 pack(s)

Sweet Potato Fries

½ pot(s)

Italian Style Herbs

1 pack(s)

Bacon Lardons

½ bunch(es)


1 pack(s)

Butter Beans

1 sachet

Balsamic Vinegar


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 bunch(es)

Basil 20g

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat31.0 g
of which saturates11.0 g
Carbohydrate66 g
of which sugars12.0 g
Protein34 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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a) Put the sausages on a baking tray and roast on the top shelf of your oven for 18-20 mins, turning halfway through cooking. IMPORTANT: The sausages are cooked when they are no longer pink in the middle. b) Pop the sweet potato fries on another baking tray and drizzle with oil. Sprinkle over the Italian herbs and a pinch of salt and pepper. c) Toss to coat then roast on the middle shelf for 16-18 mins, turning halfway through cooking.


a) Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. b) When hot, add the pancetta lardons and cook, stirring occasionally, until crisp, 2-3 mins. c) Pick the sage leaves from their stalks and roughly chop (discard the stalks). d) Drain and rinse the butter beans in a sieve.


a) When the pancetta lardons are crisp, stir in the sage and the balsamic vinegar. b) Add the butter beans and finely chopped tomatoes. Bring to the boil then reduce the heat and simmer until thick and tomatoey, stirring occasionally, 4-5mins.


a) Pick the basil leaves from their stalks and roughly tear (discard the stalks).


a) Stir half the basil leaves through the beans. b) Season to taste with salt, pepper and a pinch of sugar (if you have some).


a) Serve the beans and sweet potato fries alongside the sausages. b) Finish with a scattering of the remaining basil over the beans. ENJOY!