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This is so simple and an absolute hit with the children! Great for big groups of people and very economical. Also a real winter warmer, great to serve on Halloween or around a camp fire or garden fireworks. Wrap up warm on the outside and this casserole will make you warm on the inside!

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

INGREDIENTS:

12 good quality pork sausages (try to get flavored ones as well as plain pork)
2 medium sized onions, chopped
4 sticks of celery, chopped
14 oz (one can) of chopped tomatoes
10 fl oz of beef stock (you can use stock cubes for this)
1 tbs of runny honey or maple syrup
1 tbs of Worcestershire sauce
2 x 14 oz cans of baked beans
A little water to thin the mixture, if it starts to burn or is too thick
1 tsp of smoked paprika or a little mild chilli powder
1-2 tbs of olive oil

METHOD:

Lightly fry the sausages in the olive oil, turning occasionally to brown, or you can grill them if preferred. Set aside in a heatproof casserole dish or stockpot sized pot.

Add a little more oil and gently fry the onions, bacon and celery until soft and cooked. Cut the sausages in half with a diagonal cut.

Put the sausages, bacon, onions and celery into the casserole dish/stockpot and tip in the chopped tomatoes, beans, Worcestershire sauce and honey/syrup. Pour in the stock and paprika/chilli powder and stir thoroughly.

Heat all of the mixture over a low heat, stirring to prevent burning or sticking, as the beans will burn if they stick to the bottom of the pot. Do not let it boil, just simmer for about 10 minutes until the liquid has reduced and the flavors have mingled. You could also put the casserole dish into the oven if you have a lid, or cover the top in foil for about 30 minutes at 150 C/300 F/ Gas mark 2.

Serve with mashed potato or baked potatoes or even some delicious warm crusty bread.

TIPS:

If you like barbecue flavor, put in some barbecue sauce or marinade to lift the dish.

You can put extra vegetables in, such as courgettes/zucchini to give a little more crunch.