Toulouse sausages and Tarbes beans

I prepared this today for lunch as our son had a friend to stay and ‘bangers, mash and beans’ is always a great favourite with little boys. The advantage of Toulouse sausages is that they are so substantial and meaty that chewing time is longer than less ‘manly’ sausages. Increased chewing time = longer (blissful) silence at the table! What’s not to like?

Ingredients (serves 4)

4 Toulouse sausages

olive oil

can of peeled tomatos

1 onion

2 cloves of garlic

sprig of rosemary

5 medium-sized mushrooms

250g of Tarbes beans (precooked)

Lee and Perrins sauce

Seasoning (sea salt, pepper, cayenne pepper)

Chop the onions, garlic and slice the mushrooms and add to the olive oil in a casserole dish. Sear the sausages for a few minutes on either side on a griddle if you have one, if not in a frying pan and then add to the casserole dish. Once everything is golden brown, add the tomatoes, beans and the rosemary. Season to taste (salt, pepper, cayenne and Lee and Perrins). Cook for about an hour and a half in a medium oven (150°C), until the tomatoes begin to caramelise.

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