Sausage Bake

This bake is seriously easy to make and tastes fantastic - perfect for those where dinner needs to be a hug! I imagine it would make a lovely breakfast as well, served with hash browns and a bucket of tea. I used the red pepper sausages from Aldi as I'm not keen on faux-meat sausages but this would work equally well with whatever your favourite is. This made enough for 2 for dinner with leftovers for lunch the next day.

Ingredients:

1 large onion
6 cloves garlic
12 sausages
1 can butter beans
1 can cannellini beans
1 can kidney beans
2 cans tinned tomatoes
2 tbsp tomato puree
1 jar sundried tomatoes
2 tsp paprika
2 tbsp maple syrup
1 tbsp balsamic vinegar
Salt and pepper to taste

Method:

Grab your biggest pan and place over a low heat with around 2 tbsp of the oil from the sundried tomatoes. Dice the onion and garlic and saute until translucent. Drain the liquid from the  the beans and add to the pan and fry gently for a couple of minutes. Roughly chop the sundried tomatoes and pop into the pan along with the tinned tomatoes and puree, stirring everything together. Add in a can of water along with a sprinkling of salt and pepper, the paprika, maple syrup and balsamic vinegar then bring to a simmer.

Leave to simmer until the sauce has reduced by around half and starts to cling to the beans, around 30 minutes.  Season with more salt and pepper if needed.

Preheat your oven to 180c fan. Fry the sausages in a separate pan until nearly cooked then layer the bean and tomato mixture into an oven dish and top with the sausages, pressing them down into the mixture below. Sprinkle with more salt and pepper and a little drizzle oil from the tomatoes over the exposed sausage. Place in the oven for 15-20 minutes until the sausages are cooked.

I served this with finely shredded cabbage and leeks steamed together, a favourite of my other half.

Please make this as I know you will love it. When you do, take a picture and tag me using #diaryofadefectivehousewife

Thank you