Sausage and bean casserole is a classic and serving it with potato colcannon gives it a creamy twist. This cheat’s recipe is made using canned food for speed
- For the casserole
- 8 pork sausages
- 1 x 295g can condensed tomato soup
- 1 x 415g can baked beans
- 1/2 x 410g can black eyed beans, drained
- 1 tbsp vegetable oil
- 1 red onion, cut into wedges
- 2 Braeburn apples, cut into wedges
- For the colcannon
- 1/2 Savoy cabbage, finely shredded
- 1 x 567g can new potatoes, drained
- Olive oil
- 2 tbsp butter
- Bunch spring onions, finely chopped
- 50ml boiling water
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/Gas Mark 5.
Heat the oil in a large frying pan, add the sausages and cook until lightly browned. Add the onion and apple and fry until lightly caramelised.
Put the sausages, onion and apple into a dish. Pour over a can of condensed tomato soup and on equal quantity of water plus the black eyed and baked beans. Stir and bake in the oven for 30 minutes.
For the colcannon, heat half the butter and a little olive oil in a saucepan; add the finely chopped spring onion and sauté for 2-3 minutes.
Add the shredded cabbage and the boiling water, stir and cover.
Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.
Add the new potatoes, as they begin to heat through crush with the back of a fork. Mix the potatoes and cabbage and season with sea salt and black pepper.
Add the butter, stir and serve with the sausage casserole.
Use spicy pork sausages to give this dish an extra spicy kick.