Preparation time: 20 minutes
Cooking time: 1 hour
8 chilli pork sausages
1 tbsp olive oil
1 large red onion, finely chopped
1 clove garlic, crushed
2 rashers smoked streaky bacon, diced
1 sprig each fresh thyme, rosemary and sage
1 x 400g tin of chopped tomatoes
1 x 400g tin of cooked cannellini beans, drained
1 dessert spoon muscovado sugar
1 tbsp fresh parsley, finely chopped
Salt and pepper
Pre-heat oven to 170ºC/Gas Mark 3.
Heat the oil in a large ovenproof casserole dish. Add the sausages and fry until browned all over. Remove and put to one side.
Add the onion, garlic and bacon and fry until softened. Return the sausages along with the chopped tomatoes, beer, thyme and sugar. Season with salt and pepper. Bring to the boil, cover and place in the oven. Cook for about 40 minutes.
Remove from the oven and add the beans. Cook for a further 15 minutes uncovered until the beans are heated through and the juices are starting to thicken.
Garnish with chopped parsley and serve with creamy mashed potatoes.