Sausages need not simply be served with mash, a fry-up or in a sandwich. Nor for that matter, must baked beans be confined to mere toast and jacket potatoes. Liberate these foods and allow them to emancipate one another in this delicious sausage and baked bean casserole!
Hyperbole aside, this is a hearty, not massively unhealthy dish that is a quick and easy winter warmer, that is also great heated up for lunch the next day.
For a real, rich stodgy dish, you could cook this in the slow cooker (making sure you brown the sausages first), but it is perfectly tasty after 30-40 minutes in the oven, as this recipe suggests.
Ingredients (serves 4)
8 good quality pork sausages
1 can of baked beans
2 tomatoes
300mls beef stock
1 red pepper
1 teaspoon of ground cumin
1 teaspoon of paprika
Splash of Tabasco to your liking.
2 tablespoons of plain flour
Directions
Prick the sausages and brown in a flame proof casserole dish. Remove the sausages from the pot and add the flour to the fat that has come out of them. Add a dash of olive oil if there is not enough sausage fat.
Fry into a paste with the paprika and cumin. Add the stock and whisk to remove lumps.
Add sausages back to the dish with the stock along with the pepper, tomato, beans and as much Tabasco as you can handle.
Place a lid on the pot and stick in the oven for 30-40mins at 200C/gas mark 5, until thick and bubbling. Serve with chunks of crusty bread.
Image via Recipes 4 Us