• 1 tbsp vegetable oil
  • 454g packet good quality sausage 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 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2002


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