Preparation time
less than 30 mins
less than 30 mins
Cooking time
1 to 2 hours
1 to 2 hours
Serves
Serves 6
Serves 6

Hairy Bikers recipes
From Hairy Bikers’ Meals on Wheels
Ingredients
- Sunflower oil: 1–2 tbsp
- Good-quality pork sausages: 12
- Rindless streaky bacon (cut into 2.5cm/1in lengths): 6 rashers
- Onions (thinly sliced): 2
- Garlic cloves (crushed): 2
- Hot chilli powder or smoked paprika: ½–1 tsp
- Chopped tomatoes (from a 400g tin): 1 tin
- Chicken stock (300ml/10fl oz)
- Tomato purée: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Dark muscovado sugar: 1 tbsp
- Dried mixed herbs: 1 tsp
- Bay leaves: 2
- Fresh thyme sprigs: 3–4
- Red or white wine (optional, 100ml/3½fl oz)
- Butter beans or mixed beans (drained and rinsed, from a 400g tin): 1 tin
- Salt and freshly ground black pepper
- Rice or rustic bread slices (to serve)
Method
- Heat 1 tablespoon of sunflower oil in a large non-stick frying pan. Gently fry the sausages for about 10 minutes, turning them occasionally until they’re nicely browned all over. Transfer the sausages to a large saucepan or flameproof casserole dish and set them aside.
- In the same frying pan, fry the bacon until it starts to brown and becomes crisp. Add the bacon to the dish with the sausages.
- Add the thinly sliced onions to the frying pan. Fry them over medium heat for 5 minutes, stirring often. If needed, add a little more oil. Add the crushed garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently.
- Sprinkle the chilli powder or smoked paprika over the onion mixture and cook together for a few seconds longer.
- Stir in the chopped tomatoes, chicken stock, tomato purée, Worcestershire sauce, brown sugar, and dried mixed herbs. If using wine, pour in the red or white wine; otherwise, use water. Bring the mixture to a simmer.
- Carefully tip the tomato mixture into the pan with the sausages and bacon. Return to a simmer. Reduce the heat, cover the pan loosely with a lid, and let it simmer gently for 20 minutes, stirring occasionally.
- Finally, stir in the drained and rinsed butter beans or mixed beans. Continue to cook for another 10 minutes, stirring occasionally, until the sauce thickens.
- Season to taste with salt and freshly ground black pepper. Serve with rice or slices of rustic bread.