A hearty meal, I usually associate sausage casserole with Autumn and comfort food. I can't therefore account for the fact that I decided to make this dish on an absolutely scorchio day in June. Despite it being highly incongruous with the season and weather, it was tasty. High grade sausages are central to the quality of this casserole.

Ingredients

450g good quality sausages (I used organic mutton sausages from Windshiel Farm)
2 medium onions, finely sliced
250g chestnut mushrooms, halved or quartered depending on size
400g can of cannellini beans, drained and rinsed
2 medium carrots, grated
2 large sprigs of fresh thyme
250ml vegetable boullion
Extra virgin olive oil
Sea salt

Method

Heat 2 tbsp of oil in a frying pan and brown the sausage for 8 minutes, or until lightly browned. Remove from the pan and set aside.

Add the onions to the pan, give them a good few grinds of sea salt and fry gently in the sausage flavoured oil for 2-3 minutes. Add the chopped mushrooms and continue to fry for a further 5 minutes.

Return the sausages to the pan, add the beans, grated carrot, thyme and boullion. Cover with a lid and simmer gently for 20 minutes.