Sausage Cassoulet
31 January 2010
One Comment
Sausage Cassoulet – Serves 4
| Preparation time: | 10 minutes | |
| Cooking time: | 40 minutes | |
| Ready in: | 50 minutes | |
| Ingredients: | 2 oz diced smoked dry-cure streaky bacon 1 large onion coarsely diced 4 Chipolata Sausage Wild Boar, 4 Chipolata Sausage Venison 4 Chipolata Sausage Game/pork or other 1-4 cloves garlic, chopped Flageolet and Cannellini beans (tinned or precooked in vegetable stock) 1/2 bottle dry white wine |
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| Directions: | In a flameproof casserole cook the bacon very slowly to render the fat, you may need a little oil in the pan to start if the bacon is very lean. Add the onion and when soft twist each sausage to make two small sausages, separate and add to the pan. Increase heat to brown slightly. Add garlic and cook gently. Add wine and stir thoroughly to include the sediment on the bottom of the pan. Strain the beans and add to the pan. Add stock to just cover, bring to the boil, cover and either place in a warm oven, or allow to simmer on the hotplate for at least 40 minutes.
When everything is tender, increase oven heat and sprinkle breadcrumbs mixed with herbs over the top. Return to oven ’til brown and crisp. Serve with garlic bread and a fresh green salad. Bon appetit! |
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