Sausage and Baked Beans
I’m not sure if sausage and baked beans would still be considered an Irish tea-time favourite but a variation of this dish is what we were given to eat as children some 40 odd years ago. We loved it and given my mother had 8 mouths to feed it certainly packed a punch and there was always more than enough to go around the table.
Nowadays this quick sausage and baked beans recipe is considered a great way for using leftovers from a cooked breakfast or brunch.
The dish itself is very quick and easy to make despite the different steps involved.
A grill, a pot, a frying pan, chopping board, knife, tin opener and wooden spoon
1 x packet of Sausages
4 x large potatoes, washed, peeled & cubed
1 x Onion, chopped
2 x Garlic cloves, finely chopped
5 x large mushrooms, sliced (optional)
2 x Peppers (1 x yellow and 1 x green) sliced (optional)
1 x Tin Baked Beans
1 x Tin Butter Beans or 1 x Tin of Five Mix Beans drained and rinse with cold water
1 x Tin Tomatoes (chopped not whole)
½ tsp. of cumin spice
1 x tsp. turmeric spice
Cooking oil to fry
Boil the cubed potatoes and when cooked just drain and leave to one side (remember to keep the cooked potatoes covered as they may brown when exposed to air)
Grill the sausages turning occasionally until fully cooked.
Add the oil to a hot frying pan and sauté the onions and garlic with both of the spices.
At this point, you can then add in any other optional vegetables and reduce the heat.
Drain the butter beans or five mix beans and rinse with cold water before adding to the pan, stirring gently.
Next, add the chopped tomatoes and stir and then the baked beans stirring all the while.
Keep the heat low while you slice the cooked sausages and slowly add these to the mix on the pan.
Finally, just before serving add in the cooked potatoes – always leave these to last so they hold their shape gently stirring the dish until all the ingredients are hot.
Season to taste.
Serve up to the hungry mouths who are sure to devour this jam-packed flavoursome dish with some warm crusty bread.
This dish is best eaten hot on the day that it is made.