Cooking time: 1 hour
8 smoky pork sausages
1 tbsp olive oil
200g (7oz) black pudding
100g (4oz) thick-cut bacon lardons
1 onion chopped
4 garlic cloves
1 fresh chilli, seeded and finely chopped
400g (14oz) BBQ baked beans
25g (1oz) black treacle
11/2 tbsp smoked paprika
3 tbsp ketchup
1 tbsp Dijon mustard
1 tbsp malt vinegar
250g (8oz) cooked new potatoes, sliced
50g (2oz) butter
1 tsp chilli flakes
1 lemon, juice
1 Preheat the oven to 200ºC/R6. 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.
2 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.
3 Meanwhile, fry the new potatoes in the butter with the chilli and paprika, then add the lemon juice.
4 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. Serve with dill pickles and spicy sauce.
Recipe and image courtesy of Simon Rimmer, British Sausage Week Celebrity Chef