Spicy Sausage and Bean Casserole

• 8-12 premium quality, thick pork sausages, depending on appetite
• 1 tablespoon vegetable oil
• 1 large red onion, halved and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 medium red pepper, stalk and seeds removed and flesh cut into 2cm pieces
• 1 medium green pepper, stalk and seeds removed and flesh cut into 2cm pieces
• 1 medium yellow pepper, stalk and seeds removed and flesh cut into 2cm pieces
• 3 tablespoons tomato purée
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped fresh or dried sage
• 1 tablespoon wholegrain mustard
• ½ teaspoon black pepper
• 2 x 400g cans, chopped tomatoes in juice
• 2 x 400g cans mixed beans, drained
• 300ml hot beef stock
• 1½ tablespoons cornflour mixed in 50ml water
• Salt to season
• 3 tablespoons freshly chopped parsley

Heat the oil in the casserole over a medium heat and cook the sausages for 5-6 minutes until nicely browned on all sides. Remove and reserve. 

Add the sliced onion to the casserole and stir-fry for 3-4 minutes until softened and lightly browned. Add the garlic and peppers and cook for 2 minutes more. 

Stir in the tomato purée, Worcestershire sauce, sage, mustard, black pepper, canned tomatoes, beans and stock, bring to a simmer and cook for 3-4 minutes. 

Return the browned sausages to the casserole, mix into the sauce, put on the lid and cook over a low heat for 30 minutes stirring occasionally. 

Add the cornflour and water mixture, stir until thickened and season to taste. 

Just before serving stir in the freshly chopped parsley. 

Cook's Notes 

Premium quality sausages can be pork or beef and will contain 100% meat. 

Seasoning in sausages can vary greatly, so add extra seasoning to taste at the end of cooking. 

For alternative ways to serve try filling a giant Yorkshire pudding with the sausage casserole or serve with a side order of crunchy garlic bread.