2 x 400g packs Specially Selected British Pork Sausages
150g Specially Selected Smoked Bacon
1 medium Red Onion
2 cloves of Garlic
350g pack Cherry Tomatoes
400g tin Chunky Chopped Tomatoes with Herbs
400g tin Red Kidney Beans
1 heaped tsp Paprika
1 heaped tsp Sage
30ml Specially Selected Rapeseed Oil
1 Chicken Stock Cube, dissolved in 150ml water
150ml Italian Red Wine
Salt and Pepper
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
In a large frying pan brown the sausages in the rapeseed oil and transfer to a large casserole dish.
Peel, halve and finely chop the onion. Chop the bacon into small pieces then peel and mince the garlic.
Fry the onion and bacon in the frying pan until golden. Add the stock, tinned tomatoes, paprika, sage, garlic and red wine.
Drain the kidney beans and cut the tomatoes in half – add these to the pan.
Season with some salt and pepper, bring to the boil and then pour over the sausages.
Cover the casserole and cook for 40 minutes.