Hairy Bikers' Sausage Casserole by Bbc Food

Ingredients

• 12 good-quality pork sausages
• 6 rashers rindless streaky bacon, cut into 2.5cm lengths
• 400g tin butter beans, drained and rinsed
• 2 onions, thinly sliced
• 2 garlic cloves, crushed
• 1 tbsp sunflower oil
• 400g tin chopped tomatoes
• 300ml chicken stock
• 2 tbsp tomato purée
• 1 tbsp worcestershire sauce
• 1 tbsp dark muscovado sugar
• 1 tsp dried mixed herbs
• 2 bay leaves
• 4 fresh thyme sprigs
• 100ml red or white wine (optional)
• 0.75 tsp hot chili powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 0.5 tsp freshly ground black pepper (adjust to taste)

Instructions

1. Heat 1 tbsp oil in a large non-stick frying pan and fry the sausages over medium heat for 10 minutes, turning occasionally until browned all over; transfer to a large casserole dish.
2. Fry the bacon in the same pan until browned and crisp, then add to the casserole dish with the sausages.
3. Add the sliced onions to the pan and fry over medium heat for 5 minutes until starting to soften, adding more oil if needed.
4. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently.
5. Stir in the chilli powder and cook for 30 seconds over medium heat until softened, about 5 min.
6. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, sugar, herbs, and wine; bring the mixture to a simmer.
7. Pour the tomato mixture over the sausages and bacon, cover the dish loosely, and simmer gently for 20 minutes.
8. Stir in the beans and continue to cook for 10 minutes until the sauce is thickened, then season with salt and pepper to taste.