“What are we gonna have for tea tonight?” is the question which is hotly debated between my husband I first thing in the morning. Sometimes I can’t get my head around what to eat in the evening at six o’clock in the morning, but this particular morning we didn’t have much choice, as not having had time to go shopping our choices were sausages or sausages. “Looks like it’s sausages then,” hubby told me and I nodded rather half heartedly. I then picked up The Hairy Bikers’ One Pot Wonders, which I had ordered from Amazon the other day and looked up sausages.
We decided on the sausage and bean supper recipe, it looked easy enough, we had most of the ingredients, so let’s see how we got on….
- 8 fat sausages
- 2 onions, cut into wedges
- 300g butternut squash, cut into thick slices
- 100g smoked bacon lardons
- 1 tsp rubbed sage
- 1 tbsp olive oil
- 2 x 400g cans of haricot beans, drained and rinsed
- 250ml passata
- 1 garlic clove, crushed
- 2 tbsp barbecue sauce
- generous dash of Worcestershire sauce
- salt and black pepperServes 4
As I mentioned before, the cupboards were a little bare, so we had to substitute and leave out a couple of ingredients, so we used mushrooms instead of butternut squash, baked beans instead of haricot beans and we didn’t have any sage, so didn’t use it!
How did I get on?
I was pleased to see that the only things that needed chopping up were the onions and the butternut squash (the mushrooms for us) and once that is done, it’s just a matter of adding the sausages, onions, butternut squash (mushrooms) and bacon lardons into a roasting tin, after drizzling with the olive oil…
These were then put in an oven, set to 200°C/Fan 180°/Gas 6 for 30 minutes. Once they were in, it was time to make up the sauce which consisted of the haricot beans, (baked beans for us), passata, garlic, barbecue sauce, Worcestershire sauce and salt and black pepper. We used a Jack Daniels Barbecue Sauce, which is so good! Cue another YouTube video:
Once the sauce was made, it was time to get the sausages from the oven, the sausages were browning and the onions and mushrooms were soft. After turning the sausages over it was time to add the sauce, making sure to pour this around the sausages and just lifting the bacon and onions and mushrooms so they don’t stick to the pan. Then, it’s back in the oven for another 20 minutes.
Time to set the table, pour a nice glass of wine and smell the wonderful smells coming out of the oven.
20 minutes later and there you have it: Sausage and Bean Supper!
This dish was probably one of the easiest I’ve made so far, there isn’t much preparation and as the name of the Hairy Biker’s book suggests, it’s all made in one pot, so not much washing up, which is a huge bonus. It tasted wonderful, the sausages were cooked to perfectiion and the barbecue sauce gives it a smoky savoury flavour. I will definitely make this again, but this time, I will make sure that I have all the correct ingredients!