A British take on the French Cassoulet! Wonderfully thick and hearty, and made with our favourite traditional British pork sausage..
- Serves 4
- 8 Pork Sausages
- 1 tbsp olive oil
- 1onion, sliced
- 2 garlic cloves, finely chopped
- 1 leek, thickly sliced
- 2medium potatoes, peeled and cut into chunks (approx 450g)
- 2 tsp smoked paprika
- 2 400g tins plum tomatoes
- splash of red wine
- 200ml beef stock
- 350g cannelini beans (drained weight)
- salt and pepper
- small handful of flat-leaf parsley or chives, chopped
- crusty bread, to serve
- Heat the oil in a large sauté pan and fry the sausages for -10 minutes, turning frequently until browned all over. Remove from the pan.
- Drain any excess oil from the pan then add the onion and garlic and sauté for a few minutes to soften. Add in the leeks, potato and smoked paprika and cook for 4-5 mins.
- Pour in the tomatoes, red wine and stock and bring to the boil. Reduce the heat and return the sausages to the pan, along with the cannelini beans. Cover with a lid and cook for 20-25 mins over a low heat, stirring occasionally. Remove the lid and continue to cook for a further 5-10 mins.
- Season to taste, and scatter with parsley or chives. Serve with a crusty bread.
Related Products
-
Butcher's Pork SausagesAs low as £3.50 Regular Price £3.50
Simple Registration
About You