Lincolnshire sausages broad beans and tinned tomatoes casserole

An idea from James Martin. Not even loosely based on as could make no sense of his recipe. [see Tomato, Sausage and Bean Casserole]

Slicing Lincolnshire sausages when browned, opens them up. [see below an idea from Jamie Oliver]

Use broad beans instead of canned beans.

ingredients

  • peas
  • broad beans
  • leak
  • celery
  • red pepper
  • new potatoes
  • rashers of streaky bacon
  • Lincolnshire sausages
  • paprika
  • Herbes de Provence
  • French mustard
  • can of tinned tomatoes
  • red wine

method

Hot pan with a little oil. Cook Lincolnshire sausages for around ten minutes until brown. Remove to a plate.

Add streaky bacon cut into strips. Cook until crisp and brown.

Add vegetables, sliced into pieces. Cook until soft and brown. Season with salt and pepper. Add a little paprika. Add a little Herbes de Provence. Add a little tomato paste. Add large teaspoonful of French mustard.

Slice Lincolnshire sausages. Place in the bottom of a casserole dish.

Add vegetables from pan to casserole dish.

Add new potatoes.

Empty can of tomatoes. Fill can with water, add to casserole dish.

Add red wine.

Calamity. Casserole dish filled to the brim. Dish out to a second casserole dish, including two Lincolnshire sausages.

Fan oven 150C for around an hour.

thoughts

Very tasty.

I have never cooked a casserole dish before. Temperature and time an educated guess, appeared to be about right. Potatoes maybe a few minutes longer.

What to do with more than sufficient for three people? I was going to eat one casserole dish only. Thought yes, but fish out the sausages from second dish. I could have left, let cool, then reheat. With what is left add sausages, maybe a little extra vegetables, then reheat another day. But first allow to cool, then in the fridge.

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