Give sausage, mash and beans an autumnal makeover! This simple dish is sure to warm up Bonfire Night, and is easy on the wallet too.
Why not buy your sausages from a local butcher? We are lucky enough to have the Butcher Boyz in Royston, Priors Hall on Royston Market, Bury Lane Butchers and Leech & Sons in Melbourn, and Davey’s Butchers in Meldreth, so super, meaty sausages are the way to go!
Preparation time: 5 minutes
Cooking Time: 35 minutes
Serves: 4
Ingredients
1 tbsp olive oil
2 onions finely sliced
1 large garlic clove, finely chopped
8 pork sausages
400g tin chopped tomatoes
2 tsp Dijon mustard
½ chicken or vegetable stock cube, made up to 175ml
420g tin baked beans
Mashed potato, to serve
Method
∙ Heat half the oil in a lidded saucepan over a medium heat. Add the onions and fry until golden. Stir in the garlic and fry for 2 more minutes. Transfer to a plate and set aside.
∙ Increase the heat, add the remaining oil and the sausages, and cook until caramelised browned all over.
∙ Return the onion and garlic to the pan with the tomatoes and mustard. Add the stock, season with pepper, and cook over a medium heat for 10 minutes, adding the beans after 5 minutes.
∙ Cover and cook for 5 more minutes until the sausages are cooked through. Serve poured over creamy mashed potato.
By Rob Bullock robbullockauthor.blogspot.com
