Ingredients:

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

Method:

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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