Sausages are so versatile, and everybody seems to enjoy them. This is a slightly different way of cooking them, and the secret is to use spicy sausages. Chorizo, the Spanish sausage with lots of chilli and paprika, is ideal, but for those who like something less spicy, substitute half with normal pork sausages to get a nice balance. There are literally hundreds of fine British sausages around these days, and some are extremely good indeed, but take care when buying sausages. A good rule of thumb is when buying sausages, never buy cheap, generally speaking, the more you spend, the more meat content there will be in a sausage. The cheaper the sausage the more rusk and fat they pile in. So having said all that let's do our bit to help the British farmers
- 6 Medium potatoes, peeled and cut into 2cm chunks
- 8 Spicy sausages, cut into 4cm pieces
- 1 onion, peeled and finely chopped
- 1 tbsp tomato purée
- 2 garlic cloves, peeled and finely chopped
- 2 tbsp vegetable oil
- 400 g tin baked beans, tomato sauce rinsed off
- 400 g chopped tomatoes in juice
- 1 beef stock cube, organic and preservative free
- salt and freshly ground black pepper
- 2 tsp caster sugar
- a little boiling water
- Pre heat the oven to 200C, Gas 6.
- Place an ovenproof pan on the stove add the vegetable oil, heat and then add the sausages.
- Cook until nicely browned on all sides. Lift out the sausages, pour off half the fat and add the onions and stir until nicely browned. This will take about 5 minutes.
- Add the garlic, potatoes, tomatoes, puree, beans, sugar, stock cube, salt and pepper and mix well. Finally, add a touch of boiling water until you have a nice thick consistency. Bring to the boil and cover with a tight fitting lid, and place in the preheated oven. Cook for 35 minutes or until the potatoes are soft and starting to fall apart. You may need to re season at this point. Cool for 15 minutes, then eat with crusty bread. This dish is best made the day before then warmed gently in a microwave or cool oven
- Finally, add a touch of boiling water until you have a nice thick consistency. Bring to the boil and cover with a tight-fitting lid, and place in the preheated oven.
- Cook for 35 minutes or until the potatoes are soft and starting to fall apart. You may need to re season at this point.
- Cool for 15 minutes, then eat with crusty bread. This dish is best made the day before then warmed gently in a microwave or cool oven
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