Venison Sausage and White Bean Casserole

4 Italian venison sausages

1tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped

1 tsp fennel seeds

chilli flakes to taste

2 x 400g cans cherry tomatoes

250g borlotti beans, soaked and cooked or 2 x 400g cans borlotti beans

200g green beans, halved and trimmed

Squeeze sausage meat from casings and shape into small balls. Brown these in a frying pan on medium-high, 4-5 minutes on each side. Remove from the pan. Add the onion, garlic and chilli and cook for 5 minutes. Add the tomatoes and 2 cups of water. Bring to the boil, add the beans and meatballs and simmer for 10 minutes. Add the green beans and cook another 5 minutes. Serve with crusty bread.