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Take a deep frying pan, ideally with a tight fitting lid & add 10g butter Add the onion, garlic and thyme then cover with lid Gently sweat the onion mix for 15 minutes on a medium heat until the onions are sweet & tender Add the vinegar & reduce to a syrup Add the wine & reduce to a syrup Brown the sausages in a non stick fry pan in a little oil starting from cool & colouring as the heat builds Next, add the browned sausages & the chicken stock to the onion mix & simmer for 20 minutes with the lid on Remove lid & turn heat up Cook over medium to high heat until the sausages are glazed & the onion reduces to a sweet & sticky glaze Serve with all butter mashed potatoes & a dollop of hot mustard
10 mins Prep 30 mins Cooking Time easy How to Cook Toulouse Sausage, white beans & red pepper ‘Cassoulet’