Ingredients
- 2 tablespoons sunflower oil
- 20 chipolata sausages
- 3 onions, finely chopped
- 600ml Massel chicken style liquid stock
- 700g tomato pasta sauce (we used roasted tomato & bacon)
- 330ml Guinness beer
- 2 tablespoons brown sugar
- 4 x 410g cans baked beans
- 2 tablespoons finely chopped parsley
Method
- Step 1Preheat the oven to 150°C. Heat oil in a large ovenproof casserole over medium heat, add the sausages and brown all over. Remove from the pan and set aside.
- Step 2Add onions to pan and cook, stirring, for 10 minutes or until softened. Add stock, sauce, beer and sugar, bring to the boil, then reduce and simmer for 10 minutes. Return sausages to pan with beans, cover and place in oven for 45 minutes. Remove, season with salt and pepper, scatter with parsley and serve with ember-baked potatoes (see related recipe).
- High fibre
- Low carb
- Lower gi
Nutrition
2757 kj
Energy
38g
Fat Total
15g
Saturated Fat
16g
Fibre
30g
Protein
83mg
Cholesterol
2335.51mg
Sodium
20g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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