Pork Cassoulet

500-600 g real pork sausages
rice bran oil for cooking
650-800 g pork fingers
2 large onions
200-300 g bacon ends
2 large carrots
2 cooking apples, unpeeled but cored
2x 800 g cans Oak baked beans
2 tsp chicken stock powder
3 tbsp tomato paste
2 tsp SIDS SMOKEY GARLIC SAUCE
2 tbsp boiling water
Bouquet garni of thyme, sage, bay & rosemary

Spray the bowl of a 3.5 litre crockpot with oil and turn to HIGH.
In a large frypan, brown the sausages in the oil so all sides are coloured then set aside. Brown pork fingers on both sides and set aside.
Chop onions and bacon ends to 1 cm cubes. In the frypan, brown the bacon and onions.
Halve the carrots lengthways, then slice crossways. Cut apples into 1 cm cubes then put carrot and apple into the cooker.
Tip the baked beans into a large sieve over a bowl and leave to drain. In a cup, mix together stock powder, boiling water and tomato paste then set aside.
Cut pork fingers and sausage into thirds and place in the cooker along with onion, bacon and Bouquet garni. Do not mix.
Mix the tomato paste and SIDS SMOKEY GARLIC SAUCE with the drained liquid from the baked beans then pour evenly over the mixture in the cooker. Set aside the beans to add later.
Cover and cook on LOW for 8 hours. Add beans after 6 hours.
10 minutes or so before serving, remove the lid and discard the Bouquet garni, then mix gently.
Serve with your favourite vegetables.