This sausage and baked bean casserole is very popular with children, especially if they like baked beans (for obvious reasons!). The salami gives the whole dish some fantastic flavours too, and the smell makes the house smell all wintery.
You will need:
12 Cumberland or Lincolnshire sausages
200g of salami, chopped
1 large onion, chopped
2 tins of baked beans
3 tins of chopped tomatoes (or plum if you don’t have them, just break them up with a spoon in the pan)
1 tbsp garlic puree
1 tsbp tomato puree
1 beef stock cube (or OXO)
First, grill your sausages for around 5 minutes to get some colour on them and get rid of most of their fat. Remove them, and slice them with a sharp bread knife across into three pieces each.
Heat a large saucepan, onto a medium heat. Put in a large glug of olive oil, along with the onion, garlic puree, tomato puree, sausages and the salami. Cook everything for around five minutes to seal in the sausages and salami.
Using a colander over the sink, empty the baked beans in letting all the sauce fall out of the bottom. Turn on the cold tap, and rinse the beans thoroughly until you can’t see any of the sauce. Drain the water out, then add them to the pan, along with the chopped tomatoes.
Sprinkle in the beef stock cube, place the lid on top and cook on a low heat for at least 2 hours (as with all #OnePotWonders, the longer you cook it the better it will taste).
You can do this dish in casserole dish or slow cooker too, just cook for at least 4 hours in a slow cooker.
Serve with some spaghetti, tossed in a spoonful of butter or margarine.