- 1 tbsp vegetable oil
- 454g packet good quality sausage each sausage chopped into three
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 carrots, chopped into thick slices
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 4 celery sticks, washed, if gritty, and sliced into chunks (finely chop the leaves if there are any)
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- crusty bread, to serve
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.
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.
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.