Another sausage recipe from the excellent ” Cook Simple” by Diana Henry. She describes it as her ” lazy person’s substitute” for cassoulet.
Ingredients
- 4 tbsps olive oil
- 200 g bacon lardons
- 12 good quality sausages ideally Toulouse
- 1 onion peeled and chopped
- 1 celery stalk trimmed and chopped
- 2 baby carrots cut into small cubes
- 1 400 g tin tomatoes in their juice
- 2 x 400g tins cannellini beans one drained, the other not
- 275 ml wine, stock or water
- 1 bay leaf
- a small handful parsley leaves
- 2 tsp caster sugar
- 55 g fresh white breadcrumbs
- sea salt and black pepper
Servings:
Instructions
- Heat the oil in a frying pan and brown the bacon and sausages all over. Put them into a broad shallow casserole or ovenproof dish. Add everything else, except the breadcrumbs, and season well.
- Sprinkle a third of the breadcrumbs on top and cook in an oven preheated to 180 c, 160 Fan Gas 4 for 2 hours. Sprinkle on the rest of the breadcrumbs in two separate goes during the cooking time. Stir in the previous sprinkling of crumbs before adding the next lot.
- Taste and adjust seasoning towards the end of the cooking time, then serve.
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