RANCHERS SAUSAGE AND BEAN CASSEROLE

One for the whole family, or a great meal to give to the children if they have a group of friends round. Try to use some flavoured sausages as a variation to the normal pork ones, adds more flavour to this dish – ones such as pork and leek, pork and caramelised onion etc. Or go bold and use chorizo style with more spices contained in the sausages

Serves: 2 x 700ml food pots

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Ingredients:

  • 1tbsp sunflower oil
  • 8 pork and herb sausages
  • 2 red onions, finely diced
  • 2 garlic cloves, finely chopped
  • 800g tinned mixed beans, rinsed and drained
  • 2tbsp English mustard
  • 1tbsp barbecue sauce (any make will do)
  • 3tbsp tomato purée
  • 2 chicken stock cubes
  • 400g chopped tomatoes
  • Ground black pepper

Method:

  • Use the oil to pan fry the sausage, browning all over on a medium heat.
  • Add the onion and allow to cook for 5 minutes then add the garlic. Be careful not to burn the garlic
  • Add all the other ingredients to the pan with 100ml of water and bring to the boil. Reduce the heat and simmer for approximately 1 hour, then reduce the heat and allow to simmer for 1 hour. The mixture will thicken as the beans start to break down. If getting too thick, add a little more water. Do stir the mixture from time to prevent beans sticking.
  • Before placing in your food pots, cut the sausages into pieces so they fit!

Nutritional Values:

Calories 592, Fat 25.7g, Saturates 8.4g, Carbohydrates 39g, Sugar 17g, Fibre 11g, Protein 32g, Salt 5.1g

 

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