Ingredients

8
Smoky pork sausages
15mlsp (1tbsp)
Olive oil
200g (7oz)
Black pudding
100g (4oz)
Thick cut bacon lardons
1
Onion chopped
3
Whole cloves
1
Garlic clove, chopped
1
Fresh chilli, seeded and finely chopped
400g can (approx 1 can)
BBQ baked beans
25g (1oz)
Black treacle
15mlsp (1tbsp)
Smoked paprika
45ml (3tbsp)
Ketchup
15mlsp (1tbsp)
Dijon mustard
15mlsp (1tbsp)
Malt vinegar
250g (8oz)
Cooked new potatoes, sliced
50g (2oz)
Butter
5mlsp (1tsp)
Chilli flakes
5mlsp (1tsp)
Smoked paprika
1
Lemon, juice

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Preparation

Preheat the oven.

Method

Fry the sausages and black pudding in the oil in an ovenproof casserole pan until cooked and the black pudding is crispy. Remove from the pan and set aside.

Fry the bacon until crisp and then set aside. Finally fry the onion, cloves, garlic and chilli until soft. Return the sausages, black pudding and bacon to the pan and add the beans, treacle, paprika, ketchup, mustard and vinegar. Stir well and simmer for 20 minutes.

Meanwhile, fry the new potatoes in the butter with the chilli and paprika, then add the lemon juice.

Spoon the potato slices over the top of the sausage and bean mix. Bake in the oven for 20 minutes, finishing under the grill for a crispy topping if necessary.

Serving Suggestion

Serve with dill pickles and spicy sauce.

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