Richard and Elsie Hopewell’s Sausage and Beer Casserole

Another recipe based on the Jack Monroe book and one that’s infinitely adaptable to whatever ingredients you have around. Thanks, Jack!

Sausages (we use two per person, usually pork but sometimes meat-free)

2 chopped onions

2 fat cloves of garlic, chopped or crushed

Big tin of butter beans (or baked beans, if you prefer)

Half a bottle of red wine

250g chopped mushrooms

400g tin chopped tomatoes (or use whole ones and mash them during cooking)

Herbs or spices to taste (we use coriander, but use what you like)

Oil for cooking

Put oil in the pan, heat until the oil is reasonably hot and drop in the pricked sausages. After a couple of minutes, add the onions and the garlic. If you are using spices rather than herbs, add them now.

Cook, stirring occasionally to stop anything sticking, until the sausages have browned nicely. Add the mushrooms and continue cooking until they reduce

in size a bit (usually only a few minutes). Once everything looks as though it’s going well, add the tomatoes (and mash if necessary) and then the wine. Finally add the herbs, if you are using them, and give it all a good stir. Reduce the heat a bit and cook for 25 to 30 minutes, stirring from time to time to avoid sticking.

Eat with fresh, crusty bread.