Cooking and Gardening with Kids
Ingredients
- 450g large pork, beef, lamb or vegetarian sausage
- 1 tbsp vegetable oil
- 1 onion peeled, chopped
- 225g carrots peeled, chopped
- 1 tbsp plain all purpose flour
- 2 cups beef stock
- 3 tsp tomato paste
- 3 tsp soft light brown sugar
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 1 bay leaf
- 1 chopped dry chilli
- salt and ground black pepper
- 400g can mixed beans in water, drained
- mash potato to serve
Method
Preheat the oven to 180°C. Separate the sausages if necessary by cutting the links with a knife, then prick all over with a fork.
Heat oil in a frying pan over a medium- high heat. Add the sausages and cook, turning frequently with tongs, for about 10 minutes until evenly browned on all sides, but now cooked through. Transfer browned sausages to the casserole dish with the draining spoon.
Add the onion and carrots to the pan and fry for about 5 minutes until softened and lightly browned. Add the flour and stir well.
Stir half cup beef stock, 1 teaspoon tomato paste and 1 teaspoon sugar.
Add the Worcestershire sauce, remaining beef stock, tomato paste, sugar, mustard, bay leaf and chilli to the pan. Season, bring up to a boil then pour into the casserole dish. Cover and cook for 30 minutes. Add the beans and cook for 5 minutes more.
Serve with mashed potatoes.