ENGLISH SAUSAGE AND BEAN CASSEROLE

English Sausage and Bean Casserole image

This is a recipe that my mum gave me and it makes a very comforting meal on a cold day. I am not certain if you can buy Cumberland sausages in other countries (doubtful!) but if not then go for a thick, heavily seasoned / peppery sausage. What I call Butter Beans I think are called White Lima Beans in the US. I think Worcestershire sauce is widely available but if not use a brown spicy sauce. Lastly, I think cider is referred to as "hard cider" in the US so just to clarify it's the version with alcohol for this recipe! I normally serve with baked potatoes.

Provided by Karen Pea

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 cumberland sausages
2 onions, chopped
16 ounces butter beans (I used tinned)
16 ounces baked beans (tinned)
1/2 of chopped garlic clove (my mum said half but I like to use a whole clove)
1 tablespoon Worcestershire sauce
0.5 (440 ml) can cider
12 slices bacon
2 pints chicken stock
16 ounces of tinned chopped tomatoes

Steps:

Grill the sausages until brown.
Fry the chopped onions with the garlic and bacon.
In a large saucepan add all the ingredients except only add half the stock. Bring to the boil and then simmer slowly.
The recipe doesn't tell you how long to simmer for but sometimes I serve after 20-30 mins or so. If I keep it on for longer I haven't managed to overcook it yet. I just add in the rest of the stock as and when required if I'm waiting for guests to arrive.

Nutrition Facts : Calories 887.3, Fat 56.8, SaturatedFat 18.6, Cholesterol 113.9, Sodium 2161.1, Carbohydrate 59, Fiber 10.9, Sugar 19.8, Protein 38.1