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1 tablespoon sunflower oil
8 good quality pork or pork and apple sausages
2 slices smoked back bacon, chopped
1 red onion, sliced
2 carrots, peeled and sliced
200 g button mushrooms
400 g can white kidney beans, drained and rinsed
250 ml Newman’s Own Bourbon BBQ Sauce
2 tablespoons freshly chopped flat leaf parsley crusty bread, to serve
1. Heat the oil in a large saucepan or sauté pan, with a lid, add the sausages and cook over medium heat for 5-6 minutes, turning occasionally or until lightly browned on all sides.
2. Remove from the pan and stir in the bacon and onions, cook for 2-3 minutes, then stir in the carrots and mushrooms and cook for a further 2-3 minutes.
3. Return the sausages to the pan and add the beans. Stir in the Bourbon BBQ Sauce, then bring to a boil, reduce the heat, cover and cook for 15 minutes, stirring occasionally. Remove the lid and simmer for 5 minutes more or until the sauce has thickened slightly, the sausages are cooked through and the vegetables are tender. Stir in the parsley.
4. Serve in bowls with a chunk of crusty bread.