Recipe

Pork sausage cassoulet

  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Pork sausage cassoulet
  • 2 teaspoon olive oil
  • 8 thick pork sausages (960g)
  • 1 brown onion (200g), chopped finely
  • 155 gram piece pancetta, chopped finely
  • 1 carrot (120g), chopped coarsely
  • 1 stalk celery (150g), trimmed, chopped coarsely
  • 2 clove garlic, crushed
  • 2 tablespoon tomato paste
  • 1 1/2 cup (375ml) chicken stock
  • 410 gram canned crushed tomatoes
  • 1 teaspoon fennel seeds
  • 400 gram canned white beans, drained, rinsed
  • 2 thick slices (100g) sourdough bread
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley

Method

Pork sausage cassoulet
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Heat oil in large flameproof casserole dish over high heat; cook sausages, until browned all over. Drain sausages on paper towel; chop coarsely.
  • 3
    Cook onion, pancetta, carrot, celery and garlic in same dish, stirring, 4 minutes or until onion softens. Add paste; cook, stirring, 1 minute.
  • 4
    Return sausages to dish with stock, tomatoes, fennel seeds and beans; bring to the boil. Bake, uncovered, 30 minutes.
  • 5
    Preheat grill (broiler).
  • 6
    Season cassoulet to taste; top with chunks of sourdough. Place under grill until browned lightly. Sprinkle with parsley.

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