Categories: November

Ingredients

• 1 tbsp sunflower oil
• 16 pork and herb sausages
• 2 onions, finely chopped
• 600ml chicken or beef stock, hot
• 350g tomato sauce for pasta
• 1 tbsp brown sugar
• 930g baked beans
• 1 tbsp Worcestershire sauce
• 1 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 150˚C/fan 130˚C/gas 2. Heat the oil in a flameproof casserole over a medium heat. Add the sausages and cook in batches for 5-8 minutes, turning until brown all over. Remove and set aside.

2. Add the onions to the casserole and cook for 5 minutes, stirring, until softened. Add the stock, tomato sauce and sugar. Bring to the boil, then simmer for 10 minutes.

3. Add the sausages and beans. Cover and cook in the oven for 30 minutes. Stir in the Worcestershire sauce, season, and scatter with the parsley. Serve with baked potatoes.

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