To Start
Heat one tablespoon of oil in a large ovenproof casserole over a medium heat and cook the sausages until brown all over. Remove from the pan and set aside.
Then
Add the remaining oil then the shallots and fry for 5 minutes until the shallots are beginning to brown. Add the garlic and cook for a further 2 minutes. Add the carrots and leeks and fry for a further 10 minutes then mix in the fennel seeds and bay leaves and pour over the cider. Bring to a boil for 3 minutes then reduce to a simmer and return the sausages with the lid on.
Simply
Cook for 20 minutes then add the butterbeans and cook for a further 10 minutes until the vegetables are all cooked but still have some bite. Taste for seasoning.
To serve
Spoon into warmed shallow bowls and serve with mashed potato or crusty bread.
