Baked sausages with harissa and tomatoes

The recipe can be upscaled easily to cater for large numbers, but add the harissa paste to taste rather than simply multiplying the amount.

Serves 2-3

Fry light (or use some of the stock)
Veg sausages 6 large (Optional)
onion 1

Garlic 2 large cloves
rosemary  2 sprigs
harissa paste 2 tsp
Fresh tomatoes 2, large

Tin of chopped tomatoes

Carton of Asda passata

Haricot or cannellini beans 2 x 400g cans or beans soaked overnight and cooked

Vegetable stock

Bake the sausages in the oven

Peel the onion and roughly chop it. Add some Fry Light or stock to an oven proof pan or casserole  and then the onion, letting it soften and colour lightly. It should be the palest gold.

Remove the leaves from the sprigs of rosemary, finely chop them, then add them to the onions and some finely chopped garlic. Do not let the garlic brown

Stir the harissa paste into the onions. Roughly chop the fresh tomatoes. Add the fresh chopped tomatoes and cook for a few minutes until the tomatoes have started to soften. Add the passata and the drained tinned chopped tomatoes

Drain the beans and rinse them under running water if tinned. Stir them into the mixture, then pour in the stock and bring to the boil. Lower the heat, then return the sausages (if used) to the pan

Bake in the oven for 20-25 minutes at around 200 deg C

If you have time even better casseroled for 4 hours at around 140-150 deg C but check every so often to ensure it hasn’t got too dry

Check seasoning  and serve