Sausage Bean Bacon Bake Recipes

SAUSAGE, BEAN & BACON BAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp - you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.
• Whisk together the passata, paprika, tomato purée, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead - cool first, tip into a plastic container, then chill.
• Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (add another 10 mins if cooking from chilled).
• Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat the remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and plenty of hot buttered toast.

RECIPE SAUSAGE, BAKE BEAN AND BACON CASSEROLE

Steps:

• Add all ingredients into slow cooker and cook on low for 6-8 hours. Season to taste. You can add vegetables if you wish.

BEST EVER BEANS AND SAUSAGE

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.

SMOKED SAUSAGE AND BEAN SOUP

Steps:

• Pour bean with bacon soup into a large saucepan and cook over medium-low heat until warmed through, 5 to 7 minutes.
• Stir tomatoes, sausage, onion, mushrooms, and hot sauce into the soup. Reduce heat to low and cook soup at a simmer, stirring occasionally, until the tomatoes are breaking down, about 1 hour.

BAKED BEANS WITH SMOKED SAUSAGE

Steps:

• Preheat oven to 350 degrees.
• In a Dutch oven, cook bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
• Add onion to bacon drippings and cook until soft.
• Add garlic and smoked sausage and cook until sausage is browned.
• Stir in remaining ingredients. Bring to a simmer. Place Dutch oven, uncovered, in oven and cook for 45 to 55 minutes, until thick.

SAUSAGE, PORK BELLY AND BACON CASSEROLE RECIPE

Steps:

• Set the oven to gas mark 4 or 180°C.
• Heat the oil in a frying pan and add the sausages. Cook them over a medium heat for about 5-7 mins, turning them regularly until they have browned. Transfer the sausages to a casserole dish.
• In a frying pan, cook the pork belly for about 5-7 mins, turning it occasionally until it's browned on all surfaces and then add it to the casserole dish.
• Add the bacon, onion and celery to the frying pan and cook for about 5 mins, turning mixture occasionally until the bacon starts to brown and the onion and celery have softened. Sprinkle the paprika over and cook for a further minute, then transfer mixture to the casserole dish.
• Add the tomatoes, beans and stock to dish and season. Stir the contents of casserole gently to mix them, then cover the dish.
• Place the casserole dish in the centre of the oven and cook for 1½-2 hrs, or until the pork is tender. Remove from the oven and serve immediately, with mashed potato to soak up all the juices, if you like.

COLIN FASSNIDGE'S SAUSAGE AND BEAN BAKE

Steps:

• Preheat oven to 200°C.
• On stove, heat a large pot with olive oil. Cook the sausages and bacon until golden brown. Add the onion, garlic, capsicum, zucchini and carrot and cook for 5 minutes. Add the passata and bring to the boil. Add beans or peas, basil, parsley and rosemary.
• Bring to the boil. Pour into a baking dish. Grate a generous amount of parmesan or mozzarella over the sausage mixture in the dish.
• Bake for 40 minutes until the cheese is crisp and golden. Serve with salad.