8 large sausages
6 rashers of streaky bacon
1 onion finely sliced
2 garlic cloves finely minced
Sprinkle of chilli flakes (add more if you prefer more heat)
400g tinned tomatoes
400g butter beans
300ml chicken stock
1 tbsp. tomato puree
1 tbsp Worcestershire sauce
1 tbsp dark brown sugar
Heat the oven to 170 degrees.
Fry the sausages until brown. Set aside.
Add the onions and the sliced bacon rashers to the same pan and caramelise (cook until just golden brown) in the sausage fat.
Add the garlic, chilli flakes, Worcestershire sauce, sugar, tomato puree, tinned tomatoes, stock and drained butter beans to a medium sized casserole dish-preferably with a lid.
Add the sausages to the dish.
Sprinkle with a few sprigs of fresh thyme.
Cook in the oven for approximately 30 minutes.
Remove from oven and sprinkle with a little more fresh thyme and serve at the table with creamy mash and winter greens.
Thank you for subscribing to our newsletter. Your code for free delivery is below and can be used straight away.