Simon Rimmer served up tasty bangers/sausages with Boston baked beans on Steph’s Packed Lunch.
The igredients are: 4tbsp vegetable oil, 800g good quality pork sausages, 3 onions, peeled and quartered, 400g tinned haricot beans, 400g tinned butter beans, 6 cloves, 75g muscovado sugar, 50g pomegranate molasses or black treacle, 50g ketchup, 1tbsp Dijon mustard, 2 cloves garlic, peeled and sliced, 40ml sherry vinegar, 2tbsp smoked paprika and 1 red chilli, finely diced, seeds in.
To serve: 1tbsp chives, chopped, 400g sour cream and 2 limes.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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