Sausage and Baked Bean Casserole

by Alyn Williams

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 60 minutes


8 pork sausages
1 large carrot

1 large white onion

1l water, cold

1 vegetable stock cube

1 tbsp of English mustard

1 bay leaf

4 tbsp of parsley, chopped

400g of tinned baked beans with reduced sugar and salt

50ml of vegetable oil

1 pinch of salt


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

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