Heat up vegetable oil in a deep pan, such as a remoska or camp oven.
1 tbsp vegetable oil
Cook sausages (skip step if using leftovers) on high, until cooked, around 10-15 minutes.
6 sausages
Add onions and garlic, cook until translucent (3 minutes). Add bacon and cook for another 3 minutes until just cooked through.
1 onion, 2 cloves garlic, 2-4 slices bacon
Add chopped celery, carrots, potatoes and give a quick mix. Add mushrooms and cooked sausages, stirring through gently to avoid breaking.
1 celery stalk, 2 carrots, 3 potatoes, 5 mushrooms
Pour in beef stock and bring to a boil. Reduce to a simmer for 30 minutes with lid on (raise away from the coals to lower heat if cooking on a campfire). Stir every 5-10 minutes to make sure nothing is sticking to the bottom.
1 L beef stock
Check the potato is cooked through, then add the diced tomatoes and baked beans and give everything a good stir. Bring to the boil again, then reduce heat and simmer uncovered for another 15-30min. If you want a thicker casserole, add the cornstarch slurry here and mix through.
600 g baked beans, 400 g diced tomatoes, 2 tbsp cornstarch / cornflour
Serve immediately while hot. Top with a sprinkle of salt and pepper and dip in a big chunk of damper or crusty bread. Salt and pepper