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CRACKED PEPPER SAUSAGE CASSOULET with BUTTER BEANS
Serves: 4 Prep Time: 10 mins Cooking Time: 50 mins
INGREDIENTS
12 x Sykes Cracked pepper sausages
1 x large onion – diced
1 x large carrot – diced
2 x sticks celery – diced
3 x cloves garlic – grated
2 x bay leaves
Small handful of hardy herbs – rosemary,
thyme or oregano
2T olive oil
1T tomato paste
1 x can chopped tomatoes
150ml red wine
250ml beef stock
Chopeed parsley
Sea salt
Cracked pepper
2 x cans butter beans – drained
METHOD
For the Cassoulet
Preheat the oven to 170c. In a large, ovenproof frying pan, add 1T of the olive oil and place the pan on a medium heat. Gently fry the sausages until brown on all sides and remove them from the pan and set aside.
Add the carrot, onion, celery, garlic and bay leaves to the sausage pan with the remaining olive oil and sweat for 5-6 minutes or until slightly softened. Add the tomato paste to the pan and cook for a further 2 minutes.
Add the wine to deglace the pan and reduce the wine by half, stirring to
remove any caramelisation from the bottom of the pan. Add the can of
tomatoes, the beef stock and a good pinch of salt and bring it to the boil.
Return the sausages to the pan with the herbs and place the pan into the
oven for 30 minutes. After 30 minutes, carefully remove the pan from the
oven and stir in the butter beans. Return the pan to the oven and cook for a further 15 minutes or until the sauce has thickened. Let the cassoulet standfor 5 minutes before removing any woody herbs.
To serve
While the oven is still warm throw some baguette or sourdough in and warm through to crisp up. Serve the cassoulet with the warm bread,
plenty of chopped parsley, a good twist of pepper and a drizzle of extra
olive oil.
