INGREDIENTS:

• 600g gluten-free chicken sausages
• 1 1/2 cups (375ml) dry white wine
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 x 400g canned cannellini beans, rinsed, drained
• 1 roasted red capsicum, chopped
• 1/4 cup chopped oregano leaves
• 1 cup rocket leaves
• Shaved parmesan and lemon wedges, to serve

DIRECTIONS

1. Prick the sausages with a fork. Place in a fry pan with 1/2 cup (125ml) wine, cover and cook over medium heat for 5 minutes. Turn the heat to medium-high, uncover and cook for 3-4 minutes until almost cooked and wine is evaporated. Halve the sausages lengthways, then return to pan,cut-side down, for 1 minute until cooked through and crisp. Set aside.
2. Heat oil in the same pan on medium heat. Add onion and stir for 5-6 minutes until soft. Add capsicum, beans, oregano and remaining wine, and season. Cook for 5-6 minutes until almost evaporated. Top with sausages to heat through, then remove. Toss the beans with rocket, then serve topped with sausages and shaved parmesan, with lemon wedges to squeeze.