sausage and bean casserole

Serves 120 people when accompanied by mashed potatoes – use your judgement for how many potatoes to make. Just leave the skins on the potatoes – life is too short.

sausage and bean casserole + mash (120+ people)

240 sausages (roughly 2 each)
Vegetable oil
30 onions
Garlic cloves – equivalent 36
25 x 400g tins tomatoes
150ml sweet chilli sauce
5400ml chicken stock
40 tbsp tomato puree
300g brown sugar
330ml worchestershire sauce
85g dried mixed herbs
150ml wholegrain mustard
24 tins beans

  1. Cook the sausages in a large frying pan, or in the oven, until nicely browned, cut in half/into chunks and transfer to a large saucepan
  2. Fry the onions in the frying pan over a medium heat until they start to soften (about 5 mins), then add the garlic and cook for a further 2-3 minutes until the onions are pale golden-brown
  3. Stir in the tomatoes, chilli sauce, chicken stock, tomato puree, worchestershire sauce, sugar, herbs and mustard.  Add extra water if needed.
  4. Add the tomato mix to the sausages and return to a simmer, then reduce the heat, cover loosely with a lid and simmer for 20 mins, stirring occasionally
  5. Drain and rinse the beans, stir into the casserole and cook for a further 10 minutes, stirring occasionally, until the sauce is thick. Season to taste

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