Sausage and baked bean casserole
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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
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
SAVE RECIPE
Method
1
Cut the carrots and onions into a 2cm dice
2
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
3
Heat the oil in the pan. Once hot, fry the sausages until golden brown all over
- 50ml of vegetable oil
- 8 pork sausages
4
Add the vegetables to the pan and fry for 4 minutes until coloured
5
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
6
Once boiling, add the baked beans and turn the heat down
7
Place a lid on the pan and leave to simmer for approximately 1 hour
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