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
