10
SAUSAGE AND BEAN CASSEROLE – Serves 4
Ingredients
Quantity
Sausages
8 links, about 600g
Onions
2 medium, peeled and finely chopped
Baby button mushrooms
150g
Canned beans, e.g cannellini, kidney, black eye 400g, rinsed and drained
Stock 150ml
Red wine or extra stock
150ml
Cornflour
1 tbsp, blended in a little of the wine
to a smooth paste
Redcurrant jelly
1-2 tsp
LOW
: 4-6 hours.
WHAT YOU DO
In a pan cook the sausages for 4-5 minutes until brown on all sides.
Add the onions and cook for a further 5-6 minutes until the onions soften.
Transfer to the slow cooker then add the mushrooms, beans, wine, stock, cornflour and
redcurrant jelly. Stir gently.
Cook on the low setting for 4-6 hours.
