Boston Baked Beans with Smoked Cumberland Sausages
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
- Pan fry the sausages until golden brown.
- Add the onions, mushrooms, beans and mustard powder and fry for a further 5 mins.
- Add in the treacle, tomato puree and stock, stir and cook for 15-20 mins or thick and sticky.
- Serve with crisp garlic croutons.