Smokin’ Cowboy Style Sausage, Homemade Baked Beans and Mash
Patrick is a pretty open-minded guy. Except when it comes to baked beans. When Sous Chef Rachel said she could beat his favourite Heinz beans (it’s a bit of a guilty pleasure with granary toast and salty butter) he just wasn’t convinced. Then the impossible happened! We recommend you co-ordinate the beans, mash and sausages at the same time, as far as your juggling skills allow and the cooking time will be halved.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Mixed Beans
1
Chopped Tomatoes
2
British Smoked Bacon Lardons
1
Smoked Paprika
1
Onion
1
Garlic Clove
1
Muscovado Sugar
Thyme
1
Parsley
8
Sausage
(Contains Sulphites, Cereals containing gluten)
4
Potato
Nutritional information
Utensils
Instructions
Peel and finely dice the onion. Peel and just bash the garlic clove and finely chop your parsley. Tip: Keep the garlic relatively whole so you can remove it once it has done its job and released its flavour.
Heat 1 tbsp of olive oil in a pan on medium heat. Once warm, gently cook the onion for 3 mins until soft. Strip the leaves from the thyme stalks and add into the pan. Tip: If the onions begin to colour add 1 tbsp of water and turn the heat down a bit.
Add the pancetta to the onions along with the smashed garlic and cook for 5 mins. Tip: You want the pancetta to go ever so slightly crispy at the edges
Add the smoked paprika, sugar, tomatoes and drained beans. Add 1 tsp of salt and a few good grinds of pepper. Give it all a good stir and let it bubble gently for 20 mins or until it is nice and thick. Give it a stir every now and then and add the chopped parsley at the end of cooking
Bring a large pot of water to a gentle boil with a tsp of salt. Peel the potatoes and cut into approximately 3cm cubes and add to the water. Gently cook for around 15 mins until soft enough to mash (a knife will slip easily through). LH: Once drained, mash the potato with a little milk and butter (if you have them) and season with salt and pepper.
Place the sausages on a baking tray (with some foil underneath to save washing up!). Cook the sausages under a hot grill for 15 mins, turning occasionally to get a nice all over colour.
Once cooked, slice the sausages at an angle and serve with a mound of the potato and a big cowboy ladle of the smoked beans!
