How To Cook Chicken Sausage and Leek 'Cassoulet'

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
cooked chicken sausage and leek 'cassoulet'

Ingredients

  • 4 x free-range chicken sausages
  • 2 tbls. Olive oil or Chicken Schmaltz
  • 400g tinned Haricot beans
  • 1 leek diced
  • 2 clove garlic crushed
  • Handful of Cavolo Nero stalks removed & roughly chopped
  • 200 ml rich poultry (hot)
  • 1 Tsp. corn flour mixed with a little cold water
  • Small handful picked fresh oregano
  • Sea salt & white pepper
  • 50g Panko or sourdough breadcrumbs dry-fried until golden

chicken sausage and leek 'cassoulet' recipe ingredients

METHOD FOR THE SAUSAGES

  1. Preheat a heavy-based frying pan over medium-high heat with a little poultry fat or oil and pan fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown.

METHOD FOR THE BEANS

  1. In a heavy-based casserole, soften the leek and garlic in the oil or schmaltz for 5 minutes over medium-low heat.
  2. Next, add the hot stock, Cavolo Nero and drained beans, bringing to a simmer and thickening with the cornflour mix.
  3. Fold through the chopped oregano and sausages, season to taste with salt and pepper and gently simmer for the final couple of minutes.

cooking beans

to serve

  • Serve piping hot with a scattering of crispy breadcrumbs and a dollop of mustard

cooked chicken sausage and leek 'cassoulet'