How to Cook sausage and homemade bean casserole

45 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 sausages
1 onion peeled and diced
2 cloves garlic finely chopped
knob of butter
1 tsp. sherry vinegar
pinch sugar
pinch dried oregano
1 tbls. tomato purée
1 tin chopped tomatoes
2 roasted red peppers, peeled and finely sliced
1 tin mixed pulses, drained
200ml chicken stock sea salt and black pepper

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Introduction

Our award-winning free-range sausages are made from only the best outdoor-reared pork and are perfect for a whole range of quick and tasty dishes, from a simple sausage butty to a full on dinner, perhaps toad in the hole or a spicy bean casserole enriched with fresh herbs and tomato. whatever your choice sausages are to be a sure family favourite!

Method

In a casserole dish gently fry the sausages without fully cooking then remove and keep to one side.
In the same dish make the casserole by sweating the onion and garlic in a little butter until soft then add vinegar, sugar and purée
Next add the tomatoes and cook out for a few minutes then the stock, peppers, beans and sausages and simmer until rich and glossy - around 20 minutes.