Serves 6
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
1 pack of reduced fat pork/vegetarian sausages (pack size approx. 450g)
1 large onion, chopped
3 x garlic cloves, mashed or sliced
1 medium green pepper, chopped
1 courgette, chopped
2 medium sweet potatoes, scrubbed and chopped
1 medium carrot, peeled and chopped
3 medium white potatoes, scrubbed and chopped
1 chicken stock pot (or vegetable alternative)
500ml boiled water
1 x 400g tin of chopped tomatoes
2 tsp fennel seeds (optional)
½ tin butter beans, drained
Method:
1. Transfer the sausages into an oven proof dish and bake at 180 degrees/gas mark 4 for 40 minutes, rotating halfway through.
2. Dissolve the stock pot in the boiled water then add to a large pan along with the onion, garlic, pepper, courgette, sweet potato, carrot, white potatoes and fennel seeds.
3. Bring to the boil then reduce to a simmer on a medium heat and add the tin of chopped tomatoes. (Add a little more boiled water if there isn’t enough liquid).
4. Once the sausages are cooked remove them from the oven and carefully chop into smaller chunks.
5. Stir the chopped sausages, and butter beans into the veg and leave to simmer for a further 5 minutes ensuring the vegetables are cooked to your liking.
TIP: This is a versatile dish that freezes well so it can be cooked in advance and reheated for a quick meal. Try any combination of vegetables, it’s a great dish for using up the leftovers in the fridge or using frozen veg, which reduces the preparation time and the cost too (see below).
*Sausage weight: Asda, 400g; Aldi 454g.
Savings TIP:
Replace green pepper, courgette & carrot with 500g
frozen mixed vegetables.
Replace Knorr stock pot with supermarket brand
Asda total cost could be reduced by: 56p
Aldi total cost could be reduced by: 54p