Sausage and baked bean casserole

Alyn Williams

Main
easy
4
60 minutes

PT1H

This easy sausage casserole from Alyn Williams makes the most of store-cupboard ingredients, even including a tin of baked beans and a big dollop of English mustard, to create a hearty and warming dish that is sure to be a hit with the whole family.

First published in 2015

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Ingredients

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Metric

Imperial

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

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shopping List

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

First published in 2015

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Alyn Williams

It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as head chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.