Toulouse sausage cassoulet

Name: Toulouse sausage cassoulet
Cuisine: European, Mediterranean, French
Ingredients: 400 g pack Taste the Difference Toulouse inspired pork sausages; 2 tbsp olive oil by Sainsbury's; 1 large red onion, peeled and finely chopped; 4 sticks celery, washed and roughly chopped; 2 bulbs fennel, washed and cut into pieces; 1 pinch dried chilli flakes; 400 g tin Italian chopped tomatoes by Sainsbury's; 200 ml red wine; 410 g tin haricot beans, drained and rinsed; 100 g breadcrumbs; 25 g fresh flat-leaf parsley, washed and chopped; 1 clove garlic, peeled and crushed

10 steps

This slow-cooked French casserole is worth the wait. If you're looking to prep lots of wholesome dinner ideas in time for winter, be sure to bookmark this one and give it a go.

Updated at: Sun, 14 Jul 2024 09:12:20 GMT

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Ingredients

4 servings

400gpork sausages

Toulouse inspired

2 Tbspolive oil

1red onion

large, peeled and finely chopped

4 stickscelery

washed and roughly chopped

2 bulbsfennel

washed and cut into pieces

1 pinchdried chilli flakes

400gtin Italian chopped tomatoes

200mlred wine

410gtin haricot beans

drained and rinsed

100gbreadcrumbs

25gfresh flat-leaf parsley

washed and chopped

1garlic

clove, peeled and crushed

Instructions

Step 1

Step 2

Twist the sausages in half. Heat a large frying pan and cook in half a tablespoon of oil for 5-6 minutes to brown. Transfer to a plate and set aside.

Step 3

Step 2

Step 4

Add another half tablespoon of oil to the pan along with the onion and cook for 3-4 minutes until soft. Then add the garlic, celery and fennel and cook for a further 5 minutes until golden. Preheat the oven to 200°C, fan 180°C, gas 6.

Step 5

Step 3

Step 6

Stir in the chilli with the tomatoes and wine, then return the sausages to the pan. Cover and cook for 20-25 minutes, stirring occasionally.

Step 7

Step 4

Step 8

Add the beans and cook for a further 5 minutes. Transfer the mixture to a large ovenproof baking dish.

Step 9

Step 5

Step 10

Mix the breadcrumbs with the parsley and sprinkle over the sausage mixture. Drizzle with the remaining oil and bake for 15 minutes until golden.