225g smoked back bacon
3 tbsp olive oil
8 Great Garnetts traditional sausages
4 medium sized onions (about 450g) peeled and thinly sliced
1 clove of garlic peeled and crushed (optional)
1.5 tbsp plain flour
1 x 400g tin tomatoes
1 x 300ml beef stock
1 tbsp dried oregano
2 bay leaves (optional)
1 tbsp Worcestershire sauce
salt and freshly ground black pepper

Pre heat oven to 150c / 300f / gas 2
Cut the bacon rashers into 4 or 5 pieces.
Heat a large frying pan, add 1 tbsp of the oil and fry the bacon lightly for about 2 minutes until the fat begins to run.Transfer to a casserole.
Fry the sausages lightly on all sides in the same fat, then set aside on a plate. Add the remaining oil to the pan and tip in the sliced onions, stir and fry over a low to moderate heat until soft but not brown (about 10 minutes). Add the crushed garlic, if using, then stir in the flour. Add the tinned tomatoes, breaking them up with a wooden spoon, then add the stock, oregano, bay leaves and the worcestershire sauce and stir well. Bring to the boil and simmer for a couple of minutes.
Cut the part cooked sausages into 2 or 3 pieces. Add the sausages to the bacon, pour over the sauce, stir, then bake for an hour to an hour and a half.
(The cassserole will be ready after an hour but the sauce will get more intense if you cook it for a bit longer). Check the seasoning adding salt and pepper to taste.

Serve with mash or baked potatoes and buttered cabbage.