Sausage and White Bean ‘Cas­soulet’


if you re­ally want to make a friend, go to some­one's house and eat with them... the people who give you their food give you their heart CE­SAR CHAVEZ

This is a sim­ple ver­sion of a tra­di­tional french ‘cas­soulet’ – no con­fit duck here. use qual­ity beef sausages for a hearty flavour, or al­ter­na­tively, try the veg­e­tar­ian ver­sion (right).


2 tbsp olive oil 1 onion, diced 1 car­rot, diced 1 stick cel­ery, thinly sliced 2 bay leaves 8 or­ganic beef sausages 2 pork sausages (we used free range

chorizo from Salash Del­i­catessen) 100g free range streaky ba­con,

chopped* 2 cloves gar­lic, crushed 2 tsp finely chopped rose­mary 2 tsp Di­jon mus­tard 1 x 400g tin can­nellini beans, drained

and rinsed 1 x 400g tin cherry toma­toes 1 cup chicken or veg­etable stock* sea salt and freshly ground pep­per chopped flat-leaf pars­ley to serve *we used Mor­eish free range streaky ba­con and home style chicken stock

pre­heat the oven to 180˚c. heat an oven­proof sauté pan with a lit­tle oil and brown the sausages on all sides for 5 min­utes. re­move to a plate. the sausages will not be fully cooked. Wipe out the pan then add the olive oil, onion, car­rot, cel­ery, bay leaves, ba­con, gar­lic and rose­mary. sea­son and cook cov­ered for 10 min­utes un­til the onion is soft, stir­ring oc­ca­sion­ally. stir in the mus­tard then the beans. nes­tle the sausages into the beans then pour over the toma­toes and the stock. sea­son and gen­tly stir ev­ery­thing to­gether. bake for 25-30 min­utes un­til the sausages are cooked through and the top is golden and bub­bling. serve with a scat­ter­ing of fresh chopped pars­ley.

Serves 4-6

Veg­e­tar­ian Cas­soulet: this recipe is just as de­li­cious with veg­e­tar­ian sausages but as they vary from brand to brand, it’s best to pre­pare them in a sep­a­rate pan ac­cord­ing to the packet di­rec­tions and add them to the cas­soulet for the last 10 min­utes of cook­ing. pre­pare the re­main­der of the cas­soulet in­gre­di­ents as left, omit­ting the ba­con and adding 1 tsp smoked pa­prika and 1/2 tsp of veg­etable bouil­lon or mush­room stock pow­der to the veg­etable stock be­fore pour­ing in.

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