400 g (13 oz) can haricot beans, rinsed and drained
350 g (11 1/2 oz) passata or sieved tomatoes
1 teaspoon Worcestershire sauce
1 teaspoon dark brown sugar or black treacle
2–4 slices of your preferred bread
butter, for spreading
100 g (3 1/2 oz) grated Cheddar cheese
Arrange the sausages on the rack of a foil-lined grill tray and slide the tray under a grill preheated to a medium setting. Grill the sausages for about 15 minutes, turning occasionally, until cooked through and golden. Remove and keep warm.
While the sausages are cooking, heat the oil in a saucepan and cook the garlic gently for 1 minute before adding the paprika. Cook for a further minute, then add the onion powder or granules, beans, passata or sieved tomatoes, Worcestershire sauce and sugar or treacle. Simmer gently for about 15 minutes until the beans are soft and the sauce has thickened slightly.
Towards the end of the cooking time for the beans and sausages, toast and butter the slices of bread.
Slice the sausages thickly, then combine with the beans. According to preference, either stir the cheese into the mixture, then spoon it onto the slices of buttered toast, or spoon the beans-and-sausage mixture onto the slices of buttered toast and sprinkle over the grated cheese.