Bonfire Bangers!

2 min read

Bonfire Bangers!

Remember, remember the 5th November!

The best thing about this time of year is being able to get the casserole dish out and start making some hearty dinners, my kids and I just love this dish and it’s simple to make, it only uses two dishes which is ideal really as I hate washing up. In this recipe I am using the Originals Sausages but the Traditionals work really well too.

I decided to have a bonfire party this year and I am making this dish for all my friends, my Bonfire Bangers can be made a couple of days in advance and warmed up on the night for about 30 minutes prior to serving, which means less time in the kitchen and more time enjoying the fireworks!

I love to serve this with jacket potatoes or cheesy mash it also goes very well with a nice glass of Merlot! Hope you enjoy this dish as much as I do...

8 Porky Whites Sausages (ideally Traditionals/Originals)
3 tbsp veg oil
1 onion finely chopped 
2 sticks of celery finely chopped
4 rashers of streaky bacon chopped
1 tbsp tomato puree
2 x 400g tinned tomato
2 tbsp dark brown sugar
2 tsp Dijon mustard
2 thyme sprigs
2 tsp Worcestershire sauce
2 x 400g can cannellini beans rinsed and drained
2 x red peppers (remove seeds) chopped

Heat the oil in a flameproof casserole dish, add onion, celery and bacon and cook for 5-10 mins until soft. Turn up the heat add tomato puree, cook for 2 mins, then add chopped tomatoes, sugar, mustard and thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer more, topping up with a little boiling water if needed.

Heat the oven to 190c/170c fan/gas mark 5.

Spread out the sausages on a baking tray, cook for approx 30 mins until browned (turn them occasionally whilst cooking). Place the sausages in your casserole dish and place in the oven. Cook for a further 30 mins.

The perfect meal to enjoy with family and friends!



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