8 sausages (meat or veggie work)
1 onion, finely diced
250g bacon lardons (optional)
1 garlic clove, crushed
1 tbsp tomato purée
Couple springs fresh thyme and rosemary
A bay leaf
1 tsp smoked paprika
1 x 400g tinned plum tomatoes (whole)
350ml chicken or vegetable stock
1 tbsp Worcestershire sauce
1 x 400g tin white beans (butter, haricot or cannelloni work well)
Salt and pepper
1. Preheat the oven to 200°C/180°C fan assisted. Put the sausages onto a baking tray
and leave to roast for 30-40 minutes whilst you begin the sauce.
2. Heat the coconut oil in a large pan and slowly fry the onions for 5 minutes until tender
but not brown. Add the garlic and the lardons (if using) and continue to cook for
another 5-6 minutes until the lardons are cooked through but the garlic is not brown.
3. Add the tomato paste and herbs to the pan and stir to make a sticky paste before
adding in the tinned tomatoes, crushing the whole tomatoes with your hand before they
hit the pan.
4. Add the stock, water and Worcestershire sauce before stirring everything together.
5. Bring the sauce to a boil before turning the pan down to a very low setting and
covering with a lid. Stir occasionally to make sure the sauce doesn’t catch on the
bottom of the pan.
6. After 25 minutes the beans will be ready to go in. Drain and rinse the beans before
adding to the pan and stirring through. Put the lid back on and cook for another 10
minutes, by which time the sausages will have cooked.
7. Add the sausages to the pan and cook for another 5 minutes, with the lid off, until
everything is heated through nicely.
8. Season to your taste with salt and pepper before dishing up. This woks equally well
served alongside a jacket potato or mashed root vegetables and steamed greens.