Sausage, bean & bacon bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 12 chipolatas
- 200g pack smoked dry-cured bacon lardons
- 4 tbsp sunflower oil
- 680g bottle passata
- 1 tbsp sweet smoked paprika
- 3 tbsp tomato purée
- 1 tbsp brown sugar
- 100g brown sauce
- 3 x 400g cans cannellini beans, drained and rinsed
- 6 eggs
- piles of hot buttered toast, to serve
Method
- STEP 1
Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp – you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.
- STEP 2
Whisk together the passata, paprika, tomato purée, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead – cool first, tip into a plastic container, then chill.
- STEP 3
Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (add another 10 mins if cooking from chilled).
- STEP 4
Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat the remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and plenty of hot buttered toast.
