• 450g sausages, each sausage cut into 4 pieces
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, finely chopped
  • 1 teaspoon fennel seeds
  • 1 red chilli, deseeded and finely chopped
  • 1 tin chopped tomatoes
  • 250ml vegetable stock
  • 1 x 624g tin Batchelor’s baked beans
  • 3 handfuls baby spinach leaves
  • Sea salt & freshly ground black pepper


  1. Heat the oil in a large frying pan over a medium heat. Add the sausage pieces and cook until browned. This should take about 8-10 minutes.
  2. Push them to the side of the pan. Then add the onion, garlic, fennel seeds and chilli. Season with sea salt and freshly ground black pepper. Cook for 2-3 minutes stirring frequently until the onion is soft but not coloured.
  3. Add the tin of tomatoes, stock and baked beans. Stir everything together and simmer for 10-15 minutes until the sausage is cooked through.
  4. Add the baby spinach leaves and cook for a further minute stirring gently to wilt the spinach leaves.
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