1 flameproof casserole dish
1 chopping board
Slice the bulb spring onions, including the stems. Cut the sausages in two. Cut the speck into large lardons.
Sauté the speck with the sausages in a flameproof casserole dish for 10 minutes. Add the onions and rosemary and flambé with cognac. Deglaze with the vegetable stock, add the beans and simmer for 5 minutes; season with salt and pepper.
Scatter with Thai basil leaves to serve.
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