Sausages And Beans
Sausages and beans is a very comforting meal. And a cassoulet is really a sophisticated way of cooking them in one pot. Traditional cassoulet also contains chicken and may be some gammon. This is a simplified cassoulet made from sausages, beans and vegetables and is very delicious and easy
Comforting, nourishing and delicious, sausage cassoulet is easy to make and a real winter warmer. It is very economical too. Great to share with friends
I used haricot beans and chick peas as the beans but you can use what you have or whatever you prefer.
Cannellini or haricot beans are the traditional beans used. You can use tinned beans or dried beans pre-soaked and boiled. If you use tinned beans you may even like to use mixed beans that are in a chilli sauce. You can also make this dish with vegetarian sausages.
Variety Of Vegetables
This recipe uses celery, tomatoes, carrots and leeks but do use other vegetables if you wish. Cassoulet recipes often also include chicken and other meat such as gammon or even duck, but I have just made this with some good quality sausages.
Ideally get your sausages from a local butcher or Farmers market where you can trust where the meat has come from and check they have a high meat content. I used some locally made pork and apple sausages last time I cooked this dish.
Season To Suit Your Taste
Season with a bay leaf and some mixed herbs or use some thyme. This dish benefits from plenty of black pepper too. A pinch of cayenne will give it a bit of a kick – or serve with some English mustard.
Serve with mashed potato and a green vegetable sucha as cabbage or broccoli. Suasage cassoulet will freeze well so you can make enough for another day.
It’s a dish that is good for an informal supper with friends too. Delicious with some red wine!
- 1 tablespoon sunflower oil
- 8 good quality sausages
- 2 sticks celery, sliced
- 2 large carrots, peeled and sliced
- 1 large onion peeled and chopped
- 2 cloves garlic, peeled and chopped
- 400g / 14oz chopped tomatoes
- 300ml stock
- 1 tablespoon tomato puree
- 1 teaspoon mixed herbs
- 1 bay leaf
- 400g / 14oz can haricot beans or 225g cooked haricot beans
- 400g / 14oz can chickpeas or 225g cooked chickpeas
- In a large frying pan, (oven proof with a lid if you have it) cook the sausages, frying them in their own fat, adding a little oil if required
- Cook for about 10 minutes, turning occasionally until lightly brown
- Preheat the oven to 180C/
- Add the onions to the sausages fand cook until soft stirring regularly
- Add the garlic to the pan with the sausages and onions and cook for 3-4 minutes
- Add the tomatoes, stock, herbs and tomato puree
- Add the beans
- Add the bay leaf
- If your frying pan has a lid, put it on and put it in the oven or transfer the contents to a casserole
- Cook in the oven for about one hour
- Serve hot with mashed potato and a green vegetable
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