Sausage Stretch


8 low fat sausages
2 onions
2 cloves of garlic
1 carrot
1 pepper (any colour)
1 tablespoon vegetable oil
1 vegetable stock cube
1 x 200g tin baked beans
1 x 400g tin chopped tomatoes
½ teaspoon chilli powder (optional)
2 teaspoons mixed herbs
3 sprigs of thyme
Black pepper, to taste


  1. Grill the sausages, on a medium to high heat. Turn them from time to time until browned all over. Remove from the grill and cut each sausage into 3 pieces
  2. Peel the onions, garlic and carrot. Then, chop the onion, crush or dice the garlic and slice the carrot
  3. Wash, de-seed and chop the pepper
  4. Heat the oil in a large saucepan or stock pot, over a medium heat.
  5. Add the sausage pieces and vegetables to the saucepan or stock pot and cook until the onions start to brown (about 5 minutes). Stir regularly
  6. Mix the stock cube with 275ml of boiling water in a measuring jug
  7. Add the stock, beans, tomatoes, chilli powder (if using), mixed herbs, thyme and a pinch of black pepper to the saucepan or stock pot.
  8. Bring to the boil then reduce to a simmer, cover and cook for 30-40 minutes. Stir from time to time.
  9. Serve with mashed, boiled or jacket potato and steamed vegetables.

* Any leftover sausage stretch can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

* This recipe can be made with meat-free sausages for vegetarians or vegans

* For a different taste, use 200g of tinned baked beans in barbeque sauce (instead of in tomato sauce)

* A good quality sausage has a meat content of around 70%

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New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.