Serves 4
Preparation time 5 minutes
Cooking time 25 minutes
2 tablespoons olive oil
16 cocktail sausages, separated
2 garlic cloves, crushed
400 g (13 oz) can chopped tomatoes
400 g (13 oz) can baked beans
200 g (7 oz) can mixed beans, drained and rinsed
½ teaspoon dried thyme
salt and pepper
3 tablespoons chopped flat leaf parsley (optional), to garnish
Heat the oil in a frying pan over a medium-high heat. Add the sausages and cook for a few minutes until nicely browned all over.
Transfer the sausages to a large saucepan and add the remaining ingredients except the parsley. Bring to the boil, then reduce the heat, cover tightly and simmer for 20 minutes until the sausages are cooked through.
Season with salt and pepper, sprinkle with the parsley, if using, and serve hot with mustard mash (see below).
For mustard mash, to serve as an accompaniment, cook 1 kg (2 lb) chopped floury potatoes in a large saucepan of salted boiling water until tender; be careful not to overcook, or the potatoes will become waterlogged. Drain well and return to the pan. Mash with 75 g (3 oz) butter, 1 tablespoon wholegrain mustard, 3 teaspoons prepared English mustard and 1 crushed garlic clove. Season with salt and pepper, then beat in 2 tablespoons chopped flat leaf parsley and a dash of olive oil. Serve hot with the casserole.