Bonfire Bangers courtesy of our friends at field&flower

We are delighted to share this recipe with you for Bonfire Bangers which is the perfect autumnal recipe for our Copper Tri-Ply Sauté Pan. The free-range pork from field&flower is reared outside all year round. Simon Price, a fourth-generation farmer practices the highest animal welfare standards and is recognised by RSPCA Freedom Foods. His pigs are allowed to grow slowly in a natural environment which gives exceptional tasting pork.

Recipe Courtesy of field&flower

Serves: 3

Preparation Time: 15 minutes

Cooking Time: 1 hour – 1 hour 15 minutes

Equipment

• 24cm Copper Tri-Ply Sauté Pan

Ingredients

• 4 rashers field&flower Unsmoked Streaky Bacon
• 1 x pack field&flower Pork, Sage & Black Pepper Sausages
• 1.5 tbsp olive oil
• 2 garlic cloves, crushed
• 1 celery stick, finely sliced
• 1 red pepper, de-seeded and chopped
• 1 x 400g can chopped tomatoes
• 1 x 400g cannellini beans, rinsed and drained
• 500ml tomato passata
• 1 tsp chilli flakes
• 1 tsp Worcestershire sauce
• 1 tsp wholegrain mustard
• 1 tbsp dark brown sugar
• 3 bay leaves
• Chopped parsley, optional

Cooking Method

1. Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.
2. Meanwhile, heat the olive oil in a sauté pan. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.
3. Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.
4. Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.
5. Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven.

To serve:

1. Sprinkle with parsley (if using) and serve with crusty bread.