Ingredients
Serves: 4
- 6 large sausages
- 1 large onion, chopped
- 3 to 4 rashers bacon, chopped
- 1 1/2 peppers, sliced into strips
- 1 clove garlic, crushed
- 1 tin chopped tomatoes
- 1 small tin baked beans
- 4 tablespoons tomato ketchup
- several shakes of Worcester sauce
- salt and pepper, to taste
- 100 to 150ml water
- 1 tin kidney or borlotti beans
- 6 to 8 button mushrooms, diced
Method
Prep:25min ›
Cook:45min ›
Ready in:1hr10min
- Thoroughly cook the sausages, turning frequently, under a medium grill until no longer pink in the centre, about 25 minutes. Remove from the heat and cut each sausage into four pieces; set aside.
- Whilst the sausages cook, sauté the onions and bacon in a saucepan till the onions are golden and tender, about 6 to 8 minutes. Add the peppers and garlic and cook for a few more minutes. Add the tomatoes, baked beans, ketchup, Worcester sauce and season. Pour in enough water to loosen everything, about 100 to 150ml and give a good stir. Bring to the boil then reduce the heat and simmer to heat everything through.
- Add the kidney beans, mushrooms and the sausages then simmer for 5 to 10 minutes to make sure the flavours come through and to allow the sauce to thicken. Alternatively leave covered in a low oven for up to an hour (may need extra liquid).
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Reviews & ratings
Average global rating:
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Reviews in English (1)
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As a pensioner male, who doesn't usually cook, I did this for my wife and was really surprised by the depth of flavour. We had enough left over for another day and it should improve even better after an hour in a low oven. Great recipe! - 14 Oct 2017
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