• 8servings
  • 60minutes
  • 454calories

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Ingredients Jump to Instructions ↓

  1. 3 tbsp vegetable oil

  2. 1 onion , finely chopped

  3. 2 celery sticks, finely chopped

  4. 4 rashers streaky bacon , chopped

  5. 1 tbsp tomato puree

  6. 2 x 400g cans chopped tomato

  7. 2 tbsp dark brown sugar

  8. 2 tsp Dijon mustard

  9. 2 thyme sprigs

  10. 2 tsp Worcestershire sauce

  11. 2 x 400g cans cannellini beans , rinsed and drained

  12. 2 red peppers , deseeded and chopped

  13. 2 x 450g packs herby sausages

  14. handful parsley leaves, chopped, to serve

Instructions Jump to Ingredients ↑

  1. Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook , uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.

  2. Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.


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