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:

  • Cut the carrots and onions into a 2cm dice:
  • 1 large carrot
  • 1 large white onion
  • 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
  • Heat the oil in the pan. Once hot, fry the sausages until golden brown all over:
  • 50ml of vegetable oil
  • 8 pork sausages
  • Add the vegetables to the pan and fry for 4 minutes until coloured
  • 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
  • Once boiling, add the baked beans and turn the heat down:
  • 400g of tinned baked beans with reduced sugar and salt
  • Place a lid on the pan and leave to simmer for approximately 1 hour
  • 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

Recipe by Great British Chefs