Sausage, Beans And Mash

The Oxtail Stew turned out to be a great start to my thrifty eating plan. Not only did it provide me with a dinner (Andy had some too) but I also got two lunches out of it and still had some of the sauce left over. Of course this had turned to jelly in the fridge but it gave me another dinner once I'd scarped the fat off and reheated it. I bought some beef and chilli sausages from The Ginger pig (not that frugal but I within my £20 budget for the week) and cooked them in the stock. I served this with mustard mash. You could, of course, just use normal stock but I'm not sure of the precise measurements as I just had what was leftover.

Sausage, beans and mash Serves 2)

1 red onion, finely chopped
2 garlic cloves, crushed
4 beef and chilli sausages (You can just use normal pork sausages if you like)
1 can of pinto beans
2 tsp cumberland sauce
Leftover Oxtail and ale stew stock (you can just make up some using 250ml beef stock and 250ml of stout)
3 potatoes
2 tsbp wholegrain mustard

1) Easy this. First heat a couple of tablespoons of olive oil and add the onions. Fry for a couple of minuted before adding the sausages and browning all over. Next add the garlic and cook for a couple of minutes.
2) Next add the beans and pour over the stock. When it melts from its gelatinous form, the stock shouldn't cover the sausages but come about half-way up the sides. Simmer fort 20 minutes
3) While this is cooking, make your mash. Mash it with warm butter and heated milk and stir in a couple of tablespoons of wholegrain mustard.

Again this was pretty rich, but the cumberland sauce made it sweeter and less intense. I love the way a simple Sunday dinner can provide almost a week of great lunches and dinners.