SAUSAGE IN A CAN RECIPES

Steps:

• 1. Preheat the grill to medium and line a baking tray with tin foil.
  2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
  3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
  4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
  5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
  6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
  7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
  8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
  9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
  3. Place it all in a 30cm x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together.
  4. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
  5. Roast for 45 minutes, or until everything is golden, bubbling and delicious.