This dish is deliciously comforting, perfect for keeping you warm on these chilly November nights. It also deserves to be part of our Sentimental Sundays recipe list as it was the first ever meal Steve cooked me. During the first few months of our relationship I pestered Steve to cook for me, for quite some time he refused saying that I would judge his cooking – like I’d do such a thing! He finally gave in, but first needed to seek the help of his Uncle Dave for his fantastic recipe for sausage supper. We still have the photocopied recipe, not that Steve needs it anymore as he can make this dish off by heart.
Nob of butter
1 onion chopped
2 medium carrots chopped
200g mushrooms chopped
½ tsp chilli powder
6 good quality pork sausages cut into chunks
1 tbsp flour
½ pint of milk
3 tbsp tomato purée
1 tin of baked beans
150g Frozen peas
1 tbsp Worcester sauce
- Place the butter into a pan over a medium heat and put in onion, chopped carrots, mushrooms and 1/2 tsp chilli powder, and cook for 5 minutes.
- Add the sausages and cook for 15 minutes
- Add 1 tbsp flour and gradually add half a pint of milk and bring to boil.
- Add 2 tbsp tomato purée, baked beans and frozen peas and add 1 tbsp of Worcester sauce. Cook until carrots are soft. Add extra flour to thicken if required.