betty's french deviled sausages

Name: Betty's French deviled sausages
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: French
Ingredients: 1 onion, diced small; 2 large carrots, diced small; 2 teaspoon(s) minced garlic; 2 pound(s) small breakfast sausages (i like pork); 1 tin diced tomatoes; 1 tin tomato soup; 1 teaspoon(s) beef bouillon; I heaped tablespoon(s) french seeded mustard; 1 cup water; 1/2 teaspoon(s) cracked pepper; 2 tablespoon(s) gravy base mix; 1/4 cup(s) water, extra for gravy base; 1 can(s) white kidney or haricot beans.; 1 tin small french lentils (green or brown)

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Betty Bramanis

Sydney

Updated on Jul 22, 2020

Hello comfort food! This has a rich tomato sauce, loads of sausages and tinned beans. This re-heats beautifully and is even more flavourful the next day. I serve with roast potatoes or mashed potatoes and corn cobs. Note - you can add bacon too. Add in when you sear the sausages.

Rate

prep time 10 Min

cook time 40 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 onion, diced small
2 large carrots, diced small
2 teaspoons minced garlic
2 pounds small breakfast sausages (i like pork)
1 tin diced tomatoes
1 tin tomato soup
1 teaspoon beef bouillon
I heaped tablespoon french seeded mustard
1 cup water
1/2 teaspoon cracked pepper
2 tablespoons gravy base mix
1/4 cup water, extra for gravy base
1 can white kidney or haricot beans.
1 tin small french lentils (green or brown)

How To Make betty's french deviled sausages

Step 1

In a heavy based saucepan heat a little oil and fry the onions and carrots. Stir until the onions are translucent.

Step 2

Add the sausages and cook until seared. Add the garlic until fragrant.
Step 3

Add the tomatoes, soup, water, mustard, water, bullion and pepper. Reduce heat to low and simmer for 30 - 60 minutes. Stir every now and then.
Step 4

Add the rinsed beans. Stir through and heat through. About 5 minutes.
Step 5

Mix the gravy base and extra water in a cup or a mug, stir to combine. Add to the pot and mix. Heat until thick - stirring constantly. Serve with steamed veggies and roast potatoes or mash.
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