Sausage and White Bean Cassoulet
Photography by Manja Wachsmuth.
This is the poor man’s version of a traditional French ‘Cassoulet’ using much more economical ingredients – no confit duck here. Use good, meaty sausages for the best flavour.
Serves: 4
INGREDIENTS
assorted sausages, I used 3 large pork and fennel, 3 Toulouse and 8 very small chicken and herb sausages
2 tablespoons olive oil
1 onion, diced
1 carrot, diced
1 stick celery, thinly sliced
2 bay leaves
100 grams bacon, chopped
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
2 teaspoons Dijon mustard
1 x 400 gram tin cannellini beans, drained and rinsed
1 x 400 gram tin cherry tomatoes
1 cup chicken stock
sea salt and freshly ground pepper
chopped flat-leaf parsley to serve or the parsley and garlic crumbs
METHOD
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.
To serve: Scatter with the chopped parsley or serve with the toasted crumb recipe that follows.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!