SERVES: 10
PREP: 15 MINS
COOK: 2 MINS

INGREDIENTS
2 tbs olive oil
8 thick sausages
1 onion, thinly sliced
2 cloves garlic, crushed
3 bacon rashers, coarsely chopped
1 tbs plain flour
2 x 300g cans butter beans, drained
2 x 400g cans diced tomatoes
2 bay leaves
1 tsp Tabasco sauce
1 tbs Worcestershire sauce
2 tbs brown sugar
Salt and pepper, to taste
Toast, to serve
Coarsely chopped parsley, to garnish

1. Heat oil in a large flameproof casserole dish. Add sausages. Cook, turning occasionally, for 5 minutes, or until browned. Remove from dish and cut each sausage into 3 pieces.

2. Add onion, garlic and bacon to same dish. Cook, stirring, until onion is soft. Add flour. Cook, stirring, for 1 minute. Add beans, tomatoes, bay leaves, sauces and sugar. Bring to boil, stirring occasionally. Return sausages to dish and cover.

3. Cook in a moderate oven (180ºC) for 30 minutes, until sauce thickens. Season with salt and pepper.

4. Serve hot sausage mixture over toast. Garnish with chopped parsley.

TIP: This dish can be made up to two days ahead. Keep covered in refrigerator. Reheat to serve.