Sausage And Baked Bean Casserole for Sunday Lunch | My Baba

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

About The Author

My Baba

"My Baba is packed with expert advice and information on all aspects of fertility, pregnancy, motherhood and parenting. We're constantly researching and reviewing the latest educational toys, gadgets and gizmos, and blogging about the latest crafts, activities, fashions and mouth-watering family recipes. My Baba is also the ultimate present guide with unique gift ideas for babies, toddlers and children of all ages." Leonora Bamford, Founder

Related Posts