Boston Baked Beans with Smoked Cumberland Sausages

October 19, 2017

Serves: 6

400g Smoked Cumberland Sausage
2x white onion sliced
250g mushrooms sliced
1x tin of Haricot beans, drained
1x tsp English mustard powder
1 pint of vegetable stock
2x tbsp black treacle
2x tbsp tomato puree



  1. Pan fry the sausages until golden brown.
  2. Add the onions, mushrooms, beans and mustard powder and fry for a further 5 mins.
  3. Add in the treacle, tomato puree and stock, stir and cook for 15-20 mins or thick and sticky.
  4. Serve with crisp garlic croutons.