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1. Cook the sausages. Heat the oil over a high-ish heat in a wide shallow pan that has a lid. Put the chopped sausages into the pan and sizzle for 5 minutes, stirring occasionally, until they're browned on all sides.
2. Do the veg and beans. Throw in the onion, carrots and celery (not the leaves) and cook for 5 minutes until the onion looks see-through. Tip in the beans, give a good stir, then pour in the stock and bring to the boil, stirring. Cover and simmer for 10-15 minutes until the carrots are tender.
3. Finish the dish. Stir in the mustard and parsley with any chopped celery leaves, then season to taste with salt and pepper. (The bangers and beans may now be frozen - whole or as single portions - for up to two months.) Serve hot, with chunks of crusty bread to mop up the sauce.

479 kcalories, protein 26g, carbohydrate 38g, fat 26 g, saturated fat 8g, fibre 10g, salt 3.7 g

'Perfect to eat in front of the TV or after a rugby match. I couldn't find the mixed pulses, so used three different small cans, plus chickpeas.'

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• sally

  27 December 2007

  sally rated and commented on this recipe

  

  i've made this loads over the years, but served it at a recent supper for 10 friends. so simple, just needs some good crusty breads for mopping up the juices. went down a treat, was loved by all - not a morsel left!!

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• hellsbells

  27 February 2008

  hellsbells commented on this recipe

  Made this yesterday and it was delicious - the mustard gives it a lovely flavour and creamy textures. Very very easy to make too, and tasted even better the next day! Will definitely become a regular dish.

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• vykisparkes

  21 September 2008

  vykisparkes rated and commented on this recipe

  

  I've made this a number of times now. It's very easy, tastes great and good for work leftovers. My daughter loves it too. Makes sausages seem healthy! I particularly like it with organic chipolatas.

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• sue d

  09 October 2008

  sue d commented on this recipe

  So easy to make and tastes fantastic - kids loved it and already planning when to cook again but will make double next time !!

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• sandraleeben

  05 July 2009

  sandraleeben rated and commented on this recipe

  

  Very boring,would not make it again..needs some extra kick for me

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Ingredients

• 1 tbsp vegetable oil
• 454g packet good quality sausages each sausage chopped into three
• 1 small onion , chopped
• 3 carrots , chopped into thick slices
• 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
• 2 x 410g cans mixed pulses (or other beans), drained and rinsed under the cold tap
• 400ml hot chicken or vegetable stock
• 1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
• a small handful of fresh parsley , chopped
• crusty bread , to serve

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Difficulty and servings

Serves 4, but easily doubled or trebled

Preparation and cooking times

Takes 35-45 minutes

Can be frozen

Ingredients

• 1 tbsp vegetable oil
• 454g packet good quality sausages each sausage chopped into three
• 1 small onion , chopped
• 3 carrots , chopped into thick slices
• 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
• 2 x 410g cans mixed pulses (or other beans), drained and rinsed under the cold tap
• 400ml hot chicken or vegetable stock
• 1-2 tbsp Dijon mustard (or 2 tsp ready-made English mustard), depending on how fiery you want it
• a small handful of fresh parsley , chopped
• crusty bread , to serve

479 kcalories, protein 26g, carbohydrate 38g, fat 26 g, saturated fat 8g, fibre 10g, salt 3.7 g

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