Sausage and baked bean casserole

by Alyn Williams
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servings4
60 minutes

Ingredients

  • 8 pork sausages
  • 1 large carrot
  • 1 large white onion
  • 1l water, cold
  • 1 vegetable stock cube
  • 1 tbsp of English mustard
  • 1 bay leaf
  • 4 tbsp of parsley, chopped
  • 400g of tinned baked beans with reduced sugar and salt
  • 50ml of vegetable oil
  • 1 pinch of salt

Method

1
Cut the carrots and onions into a 2cm dice
  • 1 large carrot
  • 1 large white onion
2
Bring the water to the boil. Pour the water over the stock cube and stir until dissolved
  • 1000ml of water, cold
  • 1 vegetable stock cube
3
Heat the oil in the pan. Once hot, fry the sausages until golden brown all over
  • 50ml of vegetable oil
  • 8 pork sausages
4
Add the vegetables to the pan and fry for 4 minutes until coloured
5
Add the stock, mustard, bay leaf and 2 tablespoons of the chopped parsley and bring to the boil
  • 1 tbsp of English mustard
  • 1 bay leaf
  • 2 tbsp of parsley
6
Once boiling, add the baked beans and turn the heat down
  • 400g of tinned baked beans with reduced sugar and salt
7
Place a lid on the pan and leave to simmer for approximately 1 hour
8
Taste and add a pinch of salt if needed. Remove from the heat and divide the casserole across 4 bowls. Sprinkle with more chopped parsley and serve immediately
  • 1 pinch of salt
  • 2 tbsp of parsley