Cumberland Sausage with Beans and Chestnut Mushrooms

A simple and delicious meal of Cumberland Sausage, baked beans, chestnut mushrooms and carrot.

The sausages (pricked) were fried in a lidded flat pan for 25 minutes, half of the time unlidded (initially at high heat, then turned down to a low to medium heat). The sausages were turned several times. Cooked with the batonned carrot and the chestnut mushrooms (two, sliced).

The baked beans (200g) were augmented with dried basil, half a teaspoonful of paprika, and two dashes of black pepper. Heated slowly.

The sausages were served on a bed of beans, with half a teaspoonful of German mustard.