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Sausage & bean 'pie'

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Blanch the sausages in simmering water until firm when squeezed and then panfry  in a little hot oil until well coloured. Allow to cool a little, before cutting into chunks.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion, bacon and garlic until tender, stirring now and again. 
  • Then add the tomatoes with ½ cup stock, the soy, seasonings and sambel. Stir and gently cook for 10-15 mins until thick and fragrant, adding more stock if needed.  
  • Add the kidney beans with the chopped sausages and parsley. Toss well to heat through and transfer to a gratin dish (or casserole).
  • Then flatten the top and sprinkle with a good amount of tasty cheese and parmesan. Cook in the oven for about 20 mins until golden and bubbling.
  • Serve with blanched green vegies and/or a simple green salad on the side.
  • nb. This dish can be prepared in advance - cook in the oven for about 40 mins, covering with kitchen foil if browning too much.

Ingredients

  • 6-8 pure pork sausages
  • olive oil
  • 1 onion, finely chopped
  • 4 rindless bacon rashers, diced
  • 2 garlic cloves, crushed (optional)
  • 2-3 cans diced tomatoes
  • 1 cup chicken stock
  • a good splash of soy sauce
  • sea salt & freshly ground pepper
  • ½ tbsp sambel oelek (or any chilli paste)
  • 1 can red kidney beans, drained & rinsed
  • 1 heaped tbsp chopped fresh parsley
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm