Updated: Jun 12, 2018

This is such an easy weekday dinner. I love it because whatever is left over can be used for breakfast the next day by adding more sausages and bacon. For a low FODMAP version simply sub the beans for lentils.


  • 1–2 tbsp olive oil

  • 12 good quality pork sausages. The Black Pig has the most gorgeous selection for everyone fortunate enough to live in Deal! :)

  • 6 rashers rindless streaky bacon, cut into 2.5cm lengths

  • 2 medium onions, thinly sliced (or tops of leeks if you are affected by onions)

  • 2 garlic cloves, crushed (I'd leave out if you are affected by high FODMAPs such as fructans)

  • 1 tsp smoked paprika

  • 1 x 400g can chopped tomatoes

  • 300ml chicken stock

  • 2 tbsp tomato purée

  • 1 tsp dark brown muscovado sugar

  • 1 tsp dried mixed herbs

  • 2 bay leaves

  • 3–4 sprigs of fresh thyme

  • 100ml red wine

  • 1 x 400g can butter beans or lentils if you suffer with IBS and want a low FODMAP version that will not make you bloated

  • Salt and freshly ground black pepper


  • Heat a tablespoon of olive oil and fry the sausages gently for 10 minutes, making sure they’re browned all over. Transfer to a large casserole dish and set aside.

  • Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages.

  • Place the onions in the frying pan and fry over a medium heat for five minutes until they start to soften. Add a little more oil if you need to. Onions are high FODMAP so if you are affected then use the tops of leeks.

  • Add the garlic and cook for 2–3 minutes more until the onions turn pale golden-brown, stirring frequently. If you are affected by garlic (it is high FODMAP) then I’d just leave out.

  • Sprinkle over the smoked paprika and cook together for a few seconds longer.

  • Stir in the tomatoes, chicken stock, tomato purée, brown sugar and herbs. Pour over the wine and bring to a simmer.

  • Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time.

  • Drain the beans or lentils and rinse them in a sieve under cold running water. Stir the beans or lentils into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.

  • Season to taste with salt and freshly ground black pepper and serve with mashed potato.

#highfodmap #lowfodmap #glutenfree #dairyfree #weekdaydinners #homecooked #familyfood

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