1 can chopped tomatoes
1 red pepper
5 chestnut mushrooms
1 clove of garlic
1 tsp thyme
1 tsp paprika
3 Tbsp gravy granules dissolved in 150ml boiling water
1 can baked beans
1 Tbsp oil
Pre-heat oven to 180 degrees.
Peel carrot, onions and garlic and finely chop in to small chunks.
Chop the red pepper and mushrooms in to small chunks.
Place the 1 Tbsp olive oil in a large saucepan or wok. Gently fry all of the veg with the spices for 8 mins.
Meanwhile, place the sausages on a baking tray and cook for 30 mins. Turn occasionally.
Add the chopped tomatoes, stock/gravy and beans to the veg and gently simmer.
Once the sausages are cooked, slice them into chunks and add to the pan.
Continue to simmer for 30 mins.
Serve with mash!
(If you’re using a slow cooker then you can place all of the veg, spices etc in to the slow cooker without frying first. Just add the sausages once they’ve been browned in a frying pan or under the grill. Then cook for 6 – 7 hours on low).