Boston Baked Beans and Sausages

Method

1. 1The Base: Brown 6 pork sausages and 4 rashers smoked streaky bacon (chopped) in a casserole. Remove.
2. 2The Veg: Sauté 1 diced onion and 1 diced carrot until soft.
3. 3The Simmer: Add 400g tin haricot beans (drained), 1 tsp English mustard, 1 tbsp light brown sugar, 1 tbsp tomato purée, and 200ml chicken stock.
4. 4Finish: Return meat to the pot. Bake at 175°C. for 30 mins until thick and syrupy. Top with parsley.