SPICY SAUSAGE CASSEROLE

SPICY SAUSAGE CASSEROLE (serves 6)
This is a dish for those who want to reduce their meat eating, especially if ´sausage and beans is a favourite. Vary the quantity of chilli powder to suit your taste or try different beans. Serve with rice or rustic bread and a green veg. Freezes well.
1-2 tablespoons oil
12 good quality pork sausages
6 rashers streaky bacon cut into 2cm pieces
2 onions sliced
2 cloves garlic crushed
½-1 teaspoon chilli powder
1 large can chopped tomatoes
10fl.oz chicken stock
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
1 teaspoon mixed herbs
2 bay leaves
1 large can mixed beans drained and rinsed - or use your own dried and reconstituted beans, about 125g dry weight.

Brown the sausages in oil then remove from the pan.
Fry the bacon pieces, remove.
Soften the onions then add the garlic for 2-3 minutes. Add chilli powder.
Stir in the tomatoes, stock, tomato puree, Worcestershire sauce and herbs and bring to a simmer.
Return the sausages and bacon to the pan, cover and simmer 20 minutes.
Stir in the beans.
FREEZE SOME AT THIS POINT IF DESIRED
Cook for a further 10 minutes, stirring occasionally, until the sauce is thick.