Recipes
Date posted: 03/06/2024
Ingredients
| Potatoes, peeled and cubed | 1kg |
| Fry’s Traditional Sausages | 10 |
| Vegetable oil | 1 tbsp |
| Large onion, peeled and diced | 1 |
| Carrots, peeled and diced | 2 |
| Garlic cloves, chopped finely | 2 |
| Cumin | 1 tsp |
| Everyday Favourite’s paprika | 2 tsp |
| Everyday Favourites ground black pepper | ½ tsp |
| Tomato purée | 2 tbsp |
| Brown sugar | 2 tbsp |
| Everyday Favourites chopped tomatoes | 800g tin |
| Cannellini beans, drained | 800g tin |
| Vegetable spread | 50g |
Method
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- Pre-heat the oven to 220°c/190°c Fan/Gas Mark 6* *Appliances vary, these instructions are guides only.
- Boil the potatoes for 10-15 minutes until tender, drain and allow to steam dry.
- Lay the sausages out on a baking tray and bake for 10 minutes, until slightly browned.
- Meanwhile, heat 1 tbsp oil in a large pan and sauté the onion, carrot and garlic for 5 minutes until softened.
- Add the cumin, paprika, black pepper, tomato purée, brown sugar, tomatoes and cannellini beans.
- Simmer the bean mix for 10 minutes on a low heat, stirring occasionally.
- Add the sausages to the bean mix and simmer for a further 10 minutes.
- Mash the potatoes with the vegetable spread.
- Serve the sausage and beans with mashed potatoes.