Sausage and baked bean casserole

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

Ingredients

Metric

Imperial

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
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
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
8
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
First published in 2015

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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