Sausage in a stew? I’m there. Whether it’s a pot au feu, a Sunday gravy, or a cumberland casserole, I love the instant seasoning hit you get from having a sausage do the leg work in a dinner.
This particular one is Jamie Oliver’s, from Jamie’s 30 Minute Meals
He served it with broccoli, in a tomato sauce. Which I couldn’t see the point of. Instead I made loads of cassoulet and stuck some in the freezer. Perfect.
Kinda sausage cassoulet (serves 4):
4 rashers smoky bacon, sliced
2 red onions, halved, peeled and sliced
A few sprigs rosemary
Small bunch of sage
3 bay leaves
2 leeks, finely sliced
6 – 8 decent sausages
4 thick slices of bread
2 cloves of garlic
1 x 680g passata
1 x 390g tin of butter beans
1 x 390g tin of haricot beans
- Pre-heat your grill to high.
- Put the bacon into a sturdy roasting tray with a splash of olive oil and put on a high heat with the herbs – hold a few sage leaves back for the breadcrumbs. Add the onions and leeks too. Add a splash of water to loosen, stir and leave to soften.
- Put your sausages in another roasting tray and pop under the grill.
- Pop the bread, garlic and sage in a food processor and pulse to breadcrumbs.
- Stir the passata and the beans (with their juices) into the tray of vegetables. Add half the breadcrumbs to the top.
- The sausages are probably browned on one side now, so get them out from under the grill and pop raw-side-up on top of the tomatoey veg, then top with the rest of the breadcrumbs. Pop back under the grill until the sausages are cooked through and the breadcrumbs browned.
2 replies on “kinda sausage cassoulet”
I really really love the look of this – I reckon it would go down extremely well with my boys for a rib sticking supper. Must try!
It’s almost a shame the days are getting sunnier, as this really suits a cold, grey day. Have some anyway!