Sausage and Bean Casserole

I had 4 sausages left from earlier in the week, which were used for tonight's casserole. I thought that this turned out really well and was really filling. It's something that will definitely be made again.

The tomato base with the taste of the herbs coming through was nice. The beans, carrots and potatoes helped to bulk it out and gave some different flavours and textures. You then had the bacon helping to add some extra flavour to the dish. I thought the dish was pretty inexpensive too, it would be less so if you don't need to use gluten free sausages. If you want to bulk it out some more, you can add whatever vegetables you have left over.

Serves 2 - 3

Ingredients:

• 4 gluten free sausages ( I used Asda Butchers selection GF sausages)
• 100 g cooking bacon, chopped
• 2 medium sized potatoes (Mine weight approx 300 g), chopped into cubes
• 2 carrots, chopped
• 1 can of mixed beans in tomato sauce
• 1 onion, chopped
• 1/2 tin chopped tomatoes
• 300 ml of vegetable stock ( I used Knorr)
• 2 tablespoons of tomato purée
• 1 teaspoon of garlic powder.
• 1 - 2 teaspoons of mixed herbs
• 30 g of chopped dried pork sausage in herbs (this is just something that we had in)
• A dash of Henderson's relish
• Salt and Pepper
• Oil for frying

Method:

1. Brown the sausages in a frying pan with a little oil, for approximately 10 minutes or until all the sides are browned. Take out of the pan and leave to one side.
2. Fry the bacon until it has crisped up, take out and leave to 1 side with the sausages.
3. Put of a casserole dish on a medium heat, add a little oil and fry the onions until they start to soften a little.
4. Add the carrots and potatoes to the pan, then add the tomato purée and stir. Add the rest of the ingredients to the pan and stir round. Bring to the boil, then turn the heat down and put the lid on the pan. Cook for approximately 20 minutes, then take the lid off. Cook until the liquid has reduced down and all of the vegetables are cooked through.