Equipment

Tower 5 litre digital multi-cooker

Cerastone frying pan

 

Ingredients

  • 3 tbsp. rapeseed oil
  • 1 onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 4 rashers of smoked streaky bacon (chopped)
  • 1 tbsp. tomato puree
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp. dark brown sugar
  • 2 tsp. Dijon mustard
  • 4 sprigs fresh thyme
  • 2 tbsp. Worcester sauce
  • 1 x 400g can of cannellini beans, rinsed and drained
  • 2 red peppers, de-seeded and chopped
  • 2 x 450g packs Cumberland sausages
  • Handful chopped parsley to garnish
  • 200mls water

 

 Preparation

  • Peel and finely chop onion
  • Finely chop celery
  • Chop bacon
  • Deseed and chop red peppers
  • Chop parsley

 

Method

  • Heat 2 tbsp oil in multi-cooker and set on fry
  • Add the onion, celery, bacon and peppers then cook for approximately 5 minutes until softened
  • Add the tomato puree and cook for a further 2 minutes
  • Then add the tomatoes, sugar, mustard, thyme and the water and simmer for 15 minutes (turn machine to simmer )
  • After 15 minutes add the cannellini beans and simmer for a further 15 minutes
  • Whilst sauce is being cooked in multi-cooker, colour and cook the sausages in the frying pan on the hob for approximately 10/12 minutes
  • When cooked add the sausages to sauce in multi-cooker and simmer for a further 5 minutes
  • Sprinkle with chopped parsley and serve with cheesy mash or bonfire baked potato
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