Sausage, Beans, Egg and Chips

This recipe is an upgrade on a greasy spoon classic. I have to admit that there’s still the odd occasion when a tin of Heinz sausage and beans on toast goes down a treat but this is just a little more adult.

Pack of good Chipolata Sausages

1 Tin of Mixed beans in Water

1/2 Thinly sliced red onion

350g Pasata

1 tbs Tomato Puree

1 Clove of garlic

1 Sliced Roasted Red Pepper

1 Chipotle Chilli (softened in a jug of boiling water for 20 minutes)

1 Large Sweet Potato

Quails Eggs

1. In a pan brown off all your sausages ensuring they have a good colour. Remove from the pan and set aside.

2. In the same pan sweat off your onions gently until they are just starting to brown then add your chopped garlic. Add in your chilli and tomato puree.

3. Pour in your pasata and stir well. Season to sauce with a little salt and pepper. Drain your tin of beans then add to the sauce with your roasted red pepper.

4. Add the sausages back to the mix and cook for another 10 minutes.

5. Meanwhile peal and chip the sweet potato and fry in the deep fat fryer for 2 minutes on 140 degrees. Drain for a few minutes and turn up the heat to 180 degrees and cook until crispy and golden.

6. Crack your quails eggs in to some simmering water with a good glug of white vinegar. They will poach in about 2 minutes.

7. Once you have taken out your chips drain on some kitchen paper and sprinkle over seasalt and some finely chopped Rosemary.

Enjoy!