Friday Feast - Sausage Beanbake

More years ago than I care to remember, newly married and so proud of our little Ford Anglia (the oldies like me might remember that the back windscreen slanted inwards!), we decided to go on a trip to London. The dinky little car did its best and we got there without breaking down but it was a very long journey. From Newcastle down into Central London (300 miles or so?) took us over eight hours. Things were complicated by the fact that we were meeting up with a cousin (Alex) at his studio in the heart of London and then going onto his place in Putney to stay for a long weekend. No Google maps, no online directions to print out, no mobile phones - and certainly no Sat Nav. We were doomed really. The eight hours got us to London (sheesh, I could have walked faster!) and then the fun began. We got to know the one way streets really well and the third time I squeaked in excitement 'Oooer, Wimpole Street, did you know the Barratts of Wimpole Street lived here?', as we went down that street yet again I was swiftly shut up by the anguished exclamation from my husband of 'B*gger the Barratts of Wimpole Street - it just means we're lost!!'. Of course, being a man, would he ask for directions? Not on your life! Eventually we did find the studio, collected Cousin Alex and off we went to his place in Putney.

While we were settling in, Alex whipped up a supper that I've never forgotten, a real cheats meal but to us it tasted like the food of the gods after that epic journey. I made this the other evening and it brought back a lot of memories:

Sausage Beanbake

Serves 2

6 or 8 sausages (I use Richmond Thick Pork sausages)
1 medium sized onion, chopped
1 teaspoon dried mustard powder
1 tablespoon soft brown sugar
2 tablespoons malt vinegar
One or one and a half cans baked beans
Branston Pickle

Set the oven to about 180 degrees.
Mix the mustard powder, sugar and vinegar together in the base of a shallow oven proof dish.
Add the chopped onion and the baked beans and mix well together with the other ingredients.
Cut a slit along one side of each sausage, not right to the ends though, and open out using a teaspoon to make a pouch.
Fill the pouch of each sausage with Branston Pickle.
Sit the sausages, pickle side up, on the bed of beans etc.

Ready to go into the oven

Bake for about 30 minutes until cooked.

Cooked and ready to eat

Serve with mashed potato. Tee, hee - I seem to recall that Alex used 'Smash' (de-hydrated potato)  which was very new on the market and seemed so clever at the time!

Things you can vary, ordinary ready made mustard would do instead of the powder but you might need a bit more depending on the variety, Len isn't too keen on sugar and as baked beans are quite sweet I usually leave that out (unless he isn't looking - ssshh!!) and any other pickle could be OK but I've never tried. I think the right amount is a teaspoon of pickle per sausage but we love Branston Pickle here!!

The cooking time I've given is a bit hit and miss - just check and leave a bit longer if necessary. The sausages obviously should be cooked and browning on top but don't worry if the onion still has a little bit of crunch to it.

Enjoy!

PS There's a cute little button on my sidebar from The Crafty Elf - given to me 'cos that little elf won some Pro Marker nibs and has just HAD to invest in some Pro Markers now :) Isn't it fun helping folk to spend their money on new stash!
It's well worth hopping over to her blog - Christmas is coming (well almost) and she has some great ideas for Christmas wrapping etc. and I predict that more are to come :))

Di
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