• 2 tablespoons olive oil
• 15 baby pork sausages, separated
• 2 garlic cloves, crushed
• 13 ounce can chopped tomatoes
• 13 ounce can baked beans
• 7 ounce can mixed beans, drained and rinsed
• 1/2 teaspoon dried thyme
• Salt and pepper
• 3 tablespoons chopped flat leaf parsley to garnish, optional

Mustard mash:

• 2 pounds floury potatoes, chopped
• 1/3 cup butter
• 1 tablespoon whole grain mustard
• 3 teaspoons English mustard
• 1 garlic clove, crushed
• Salt and pepper
• 2 tablespoons flat leaf parsley, chopped
• Dash olive oil

Heat the oil in a skillet over medium high heat. Add the sausages and cook for a few minutes until nicely browned all over. Transfer the sausages to a large saucepan and add the remaining ingredients, except the parsley. Bring to a boil, then reduce the heat, cover tightly, and simmer for 20 minutes until the sausages are cooked thoroughly. Season with salt and pepper, sprinkle the parsley, if using, and serve hot with mustard mash. For mustard mash: Cook 2 pounds chopped floury potatoes in a large saucepan of salted boiling water until tender; be careful not to overcook, or the potatoes will become waterlogged. Drain well and return to the pan. Mash with 1/3 cup of butter, 1 tablespoon whole grain mustard, 3 teaspoons English mustard, and 1 crushed garlic clove. Season with salt and pepper; then beat in 2 tablespoons chopped flat leaf parsley and a dash of olive oil. Serve hot with the casserole. Serves 4.