Sausage And Baked Bean Casserole for Sunday Lunch My Baba 12 October, 2016 Food, Recipes 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
