Michael and Rachel's

Recipe Book

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Sausage Cassoulet

Updated: 25 Apr 2015

Ingredients

  • 4 rashers smoked bacon
  • 2 red onions
  • Fresh rosemary
  • Fresh sage
  • 3 bay leaves
  • 2 leeks
  • 400g chipolatas
  • 3-4 slices bread
  • 2x garlic
  • 680g passata
  • 390g butter beans
  • 390g haricot or cannellini beans

Method

  1. Slice the bacon and add to a sturdy roasting try with some olive oil and fry.
  2. Slice the onions and one garlic. Add to the bacon, along with the rosemary and sage and bay leaves. Add the sliced leeks and a few splashes of boiled water. Leave to soften.
  3. Grill the sausages for 8 minutes.
  4. Tear the bread into large chunks and put in the food processor along with salt, pepper, some sage, garlic, and olive oil. Pulse until you have coarse breadcrumbs.
  5. Add the passata and the beans and their juices into the tray of veg. Leave to simmer.
  6. Sprinkle over half the breadcrumbs, then arrange the sausages dark side down. Sprinkle over the rest of the breadcrumbs and a bit more sage. Put the roasting tray in the oven and grill until the breadcrumbs are crisp and golden.
  7. Serve with tenderstem broccoli or green veg.