Sausage and Baked Bean Casserole
Ingredients
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650 gram (1½ pound) white potatoes, washed and cut into wedges
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1 tablespoons olive oil
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450 gram (1 pound) sausages
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1 large red onion, sliced
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400 gram tin chopped tomatoes
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400 gram tin baked beans
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1-2 tablespoons Classic Barbecue
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Schwartz Sea Salt and Black Pepper to season
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 Toss the potato wedges in the olive oil and place on a baking tray. Season well and cook in the oven for 40-45 minutes, or until tender and crisp.
- 3 Meanwhile, fry the sausages in a large sauté pan, until browned. Drain excess fat.
- 4 Add the onion and fry for a further 2-3 minutes, until browned. Drain excess fat again.
- 5 Add the remaining ingredients and bring to the boil. Reduce the heat and simmer for 10 minutes, or until the sauce has thickened.
- 6 Serve the sausage hotpot with the potato wedges.