So this is an old favourite but came about as I had lots of leftovers to use up and with the way the world is at the moment we cant afford any waste.
Basically this is a one pot (and a pan) wonder and is perfect served with a loaf of fresh baked crusty bread.
I use a mix of sausages (lincolnshire and cumberland) and whatever leftovers I had in the fridge – combined with items from my storecupboard, a couple of tins (mixed beans and tomatoes) stock cubes and herbs.
- A pack of sausages (I had Lincoln & Cumberland in the freezer and ended up with 7 large sausages in all)
- a glug of olive oil and a clove of garlic chopped
- an onion chopped
- a couple of stalks of celery sliced
- half a leek sliced
- 1 small carrot diced
- 3 halves of pepper (red, green and yellow) or just 1 1/2 peppers or a handful of frozen peppers
- squeeze of tomato puree
- a tsp of smoked sweet paprika
- some mixed herbs (I had sage, rosemary and a bay leaf)
- 1 tin of chopped tomatoes
- 1 tin of mixed beans or pulses (or just whatever you fancy beans or pulses wise)
- 1 beef stock cube
- water to cover it all
- salt and pepper to taste
Brown your sausages in a frying pan for 15 minutes
Meanwhile in a casserole gently saute your onions in a little olive oil and garlic
After 5 mins add in the celery, leek & carrot, covering and sauteing for a further 5 minutes
Add in the pepper and continue for another 5 minutes with the lid on then make a hole in the middle of the casserole and add in the tomato puree to fry off before adding in the chopped tomatoes and herbs and bringing to the boil.
Add in the beans then crumble the stock cube over and top up with water – stirring to combine everything.
Bring to a gentle simmer, with the lid on for 30 minutes before taking the lid off and allowing this to reduce slightly by simmering for another 30 minutes.
This is best left to rest when its finished (and reheats really well).
you can serve with crusty bread (as we will today see below) or with rice or pasta (not sure on mash but never say never)