Sausage and bean casserole with mustard mash

The dieting world was rocked yesterday when Slimming World members were told that popular sausage brand Porky Lights had increased in Syns by nine times their original value. Porky Lights manufacturer G White & Co then hit back, publicly publishing proof of their product's low-fat content.

Today we’re asking Phil Vickery whether there is such a thing as a healthy sausage? He’s here with all we need to know about selecting the best banger and cooking a delicious sausage casserole.

Serves: 4Preparation time: 20 minutesCooking time: 50 minutes

Ingredients

2 tablespoons oil (any type will do)400g prime pork sausages2 tablespoons tomato puree2 red onions, sliced2 garlic cloves, chopped2 red peppers, deseeded and roughly chopped2 celery sticks, roughly chopped400g can tomatoes400g can red kidney beans, well rinsed2 tablespoons vinegar2 tablespoons soft brown sugar2 bay leavesAbout 300ml strong chicken stock2 tablespoons cornflour

Method

• Preheat the oven to 200c/Gas 6

• Heat the oil in a large ovenproof pan with a lid, add the sausages and brown well. Add the tomato puree and mix well.

• Add all the remaining ingredients except the cornflour and mix together thoroughly. Cover and cook in the oven for 35-40 minutes.

• Remove the dish from the oven and uncover. Bring to a gently simmer on the hob. Blend the corn flour with a little cold water, then stir into the dish and cook, stirring, until thickened.

• Serve with mashed potatoes