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6 Lincolnshire sausages

3 tablespoon oil

2 red onions, sliced 7mm

Two cloves garlic, crushed

10-15 mushrooms, sliced

tin of mixed beans drained and rinsed

400ml beef stock (cube)

tomato puree or in a pinch a big squirt of ketchup

wustershire sauce

sausage casserole mix or paprika, Italian herbs, 1tbs corn flour and s+p

potatoes enough for like 4 servings of mash or 2 Mitch sized servings

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1. Preheat the oven to 180C/160Fan/Gas mark 4.

2. Put the Dutch on the hob and set the gas to high

3. When warmed up (3mins?) Oil in Dutch oven and fry the sausages, turning so each side is browned.

   While doing this chop the onions. When the sausages are brown, remove from the heat and put in Dutch oven lid.

4. Add more oil and gently fry the onion on a low-medium heat for five to eight minutes or until softened. Chop the garlic. Add the garlic and cook for a further two minutes. Chop the mushrooms and boil some water for the stock.

5. Add the sliced mushrooms and stir around.

   open and drain the beans then add to the pot. Stir around well. Make up the stock with a stock cube and add in. Add the tomato puree/ketchup and a couple dashes of w sauce. Good mix. Add in a sausage casserole mix or some paprika, Italien herbs and corn flour as well as salt and pepper. Turn up the heat and stir until bubbling.

6. Remove from the heat, put the lid on the pot and put in the oven for 30 mins. Check progress and put back in for 10- 20 mins.

7. Peel cook and mash the potatoes while the casserole is in the oven. Add butter and s+p.

Serve!