Sausages abound at bonfire night but for a really tasty sausage dish with a difference that can be made in advance and dished out in bowls around the bonfire, try this mouth-watering sausage casserole guaranteed to be a firm favourite with adults and kids....

1 tbsp olive oil
2 medium diced onions
3 carrots, peeled and finely diced
2 leeks, finely sliced
1 garlic clove, chopped
6 organic pork sausages, chopped into chunks (preferably from outdoor reared pigs)
55g chorizo sausage, chopped into chunks
55g diced Pancetta (If can't get diced pancetta smoked bacon will do)
235g canned butter beans, drained
1.5 litres vegetable stock
2 sprigs fresh thyme

Gently heat the olive oil in a casserole dish. Add the onions, carrots and garlic, fry until softened.
Add the sausages and gently brown. Add the chorizo, diced pancetta and leeks and sauté for 4 - 5 minutes.

Add the butter beans, stock and thyme and bring it to the boil then reduce heat and simmer for approximately 20 minutes.

Serve with hot cheesy mash or buttery mash mixed with finely shredded cabbage that has been lightly sautéed for 4 - 5 minutes in a little butter.