If you are careful where you shop you may come across a wonderful find. Our 'Wonderfu'l is only about 15 minutes drive away but it is the best Tesco I have come across in ages for 'reduced' items.
Its a regular thing, probably about once a week that I find myself popping in - mid to late morning is by far the best time to arrive, and on doing so I head directly to the meat and cheese reduced fridge, and having filled up my basket I then head for the fresh fruit and veg to stock up there before heading for the check out (well, you have to demonstrate a certain degree of control!)
A couple of weeks after Christmas I came back with an absolute haul of Pork and Leek sausages, packets of eight, reduced to 60p. I have been worked my way through them ever since. Once a week when making my meal plan I check into the freezer to see how my Sausage stash is looking and then ponder what I can make with them this week!
If I am being honest I am getting a bit fed up with pork and Leek sausages, and our daughter doesn't like sausages so whatever I do I have to sneak a couple of vegetarian ones in for her.
Tonight, knowing, rather smugly, that I have a bag of breadcrumbs in the freezer, I decided to make a sausage cassoulet.
Pre-cook the sausages either under the grill, in the oven or in a frying pan
Meanwhile taking one and a half onions, peel and sliced thinly, before warming a tablespoon of oil in a heavy bottomed pan and then cooking gently over a medium heat.
Using around three rashers of bacon, chop and add to the onions with three to four, peeled and sliced, garlic cloves. When the bacon is cooked and the garlic softened, add a carton of passata (now, here I cheated and bought a bottle of passata which already had basil in it, but if you are using plain passata then add some sage, basil or mixed herbs just to pep it up a little).
Season with a little salt (you won't need much because the bacon brings its own salty flavour) and lashings of black pepper. Allow to come to a gentle bubble
Preheat the oven to 180C
Wash the sugary tomato sauce off of a tin of baked beans, and add the beans to the tomato mixture.
Add the sausages. If you are going to serve this as bowl food, as we did you may want to consider cutting the sausages in to chunks before adding to the tomato and onions.
Ensure the contents of the pan are piping hot before transferring to an oven proof dish. Sprinkle with Breadcrumbs (and parmesan if you are feeling generous) and put in the oven for 30 minutes.
Serve with a couple of chunks of bread, a fork and an open fire