Sausage and White Bean ‘Cassoulet’
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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.
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.