Weeknight
Sausages with real baked beans
Roasted sausages, homemade tomato-sauced haricot beans and crispy streaky bacon, finished with rocket and crusty bread alongside.
Serve in lovely bowls with a handful of rocket and crusty bread for the sauce.
Method
- 01
Heat the oven to 220°C. Put the sausages in a roasting tin lined with non-stick baking parchment rated for this temperature, and cook for 25 minutes, or until cooked through. For pork or beef sausages, check the centre reaches 71°C; poultry sausages should reach 74°C.
- 02
Meanwhile, heat the olive oil in a large pan, add the onion and fry for 5 minutes to soften.
- 03
Add the tomato ketchup, balsamic vinegar, Worcestershire sauce, runny honey and 150 ml water. Stir and simmer for 5 minutes.
- 04
Put the bacon on a baking tray lined with suitable baking parchment and cook in the oven for 10 minutes until crispy, keeping an eye on it.
- 05
Add the drained haricot beans to the tomato mixture and warm through.
- 06
Serve the beans in bowls, topped with the cooked sausages, crispy bacon and a handful of rocket leaves, with crusty bread alongside if you like.
Keep cooking
