6-8 good quality villagers thick pork sausages
1 onion, sliced
2x415g/141ž2oz cans baked beans
1 tsp English mustard
large pinch dried sage
flaked sea salt and freshly ground black pepper
For the chips:
4-6 large floury potatoes (depending on how hungry you are),
such as Maris Piper, King Edward or Desiree
flaked sea salt
1. Preheat the oven to 200C/400F/Gas 6.
2. Split the sausages open, peel away the skin and break the
sausage meat into bite-size pieces.
3. Heat a little olive oil in a flameproof casserole and fry
the onion for about 5 minutes. Add the sausages and fry with
the onion for about 8 minutes until sizzling and cooked through.
Stir in the tinned beans, mustard, a good shake of Worcestershire
sauce and the sage, then season with plenty of pepper. Heat
until the beans are just beginning to bubble.
4. With a spoon, make a well in the beans and break in an egg.
Repeat with the other eggs, spacing them apart and adding a
trickle of olive oil, salt and pepper on top of each. Place
in the oven for about 15 minutes or until the egg whites are
5. For the chips: peel the potatoes and cut them into long chip
shapes; the size is entirely up to you, though finger-size is
ideal. Rinse under the tap and pat dry with a tea towel. Place
on a large baking sheet (preferably non-stick) and toss in a
good glug of olive oil and sea salt. Shake the tray so the chips
are in a flat layer and put in the oven. Cook for about 50 minutes,
depending on the size, turning occasionally. When cooked they
should be golden brown and crisp, with a light fluffy centre
when broken open. Scatter with extra salt and serve straight
Alternatively grill or bake the sausages