James cooks up a smoky bangers and beans casserole that will blow your mind but more importantly, cook quickly in the oven while you enjoy the fireworks. It's a real winter warmer and perfect with a jacket spud!
2 tbsp olive oil
8 Cumberland or your favourite sausages
3 slices of smoked bacon, diced
1 medium onion, diced
1-2 tsp chilli powder (depending if you like it hot)
2 cloves garlic, crushed
2 cans baked beans in tomato sauce
180g smoked sausage, sliced ½ cm thick
3 tbsp Worcestershire sauce
1 tbsp dark soy sauce
2 tbsp white wine vinegar
3 sprigs of thyme
50g brown sugar
250ml chicken stock
1 small red chilli, diced (optional)
Salt and pepper to taste
Preheat oven to 200oC/400°F/gas 6. Heat a large non-stick frying pan to a medium heat, add 1 tbsp olive oil and sear the sausages for one minute on both sides to colour. Remove from the pan and set aside.
Fry the bacon in the oil for one minute or until crisp then add onion, chilli and garlic and cook for another minute to soften
Add the beans, smoked sausage, Worcestershire sauce, soy, vinegar, thyme, ketchup, sugar, stock, red chilli if using and seasoning to a large casserole dish
Stir in the sautéed onion mixture and stir through. Place the sealed sausages on top, put a lid on the casserole and bake in the oven for 20 minutes. Remove from the oven, remove the lid, stir and cook for a further five minutes.
Leave to stand for five minutes before serving.
Serve with crusty bread, mash or hot buttered jacket potato.