Sausage cassoulet method
- In a large frying pan, heat 1 tbsp olive oil, then fry 12 Cumberland sausages and 8–10 rashers smoked streaky bacon on high until golden all over. Set aside. Dice 1 onion, 1 peeled carrot and 1 celery stalk. Fry them and 2 crushed garlic cloves together in the same way, very quickly. Just before they are ready, pour in 100ml white wine and scrape the bottom of the pan to get all the flavour.
- Pour the contents of the pan into a slow cooker. Add the meat, and 2 tbsp tomato purée, 2 tsp thyme leaves, 1 tsp chopped oregano, 400g tin of tomatoes, 400g tin of butter beans (drained), 400g tin of borlotti beans (drained), 1 tsp smoked paprika and 350ml chicken or vegetable stock. Mix well and season. Cook for 8 hrs on low.
- Serve with big chunks of crusty bread.
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