How to Cook Toulouse Sausage, white beans & red pepper ‘Cassoulet’

Name: How to Cook Toulouse Sausage, white beans & red pepper ‘Cassoulet’
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 4 x Toulouse sausages; 1 tbls. Chicken Schmaltz or olive oil; 1 onion finely sliced; 1 stick celery peeled & diced; 400g tinned Haricot beans; 150g roasted red pepper finely sliced; 2 clove garlic crushed; Tsp. chopped fresh thyme; 1 tbls. sherry or red wine vinegar; stock; 1 tsp. Smoked paprika; 1 tbsp . Rose Harissa (or a few red chili flakes ); 1 Tsp. corn flour mixed with a little cold water; Sea salt & white pepper; Handful Panko or sourdough breadcrumbs mixed with chopped parsley & garlic

10 mins
30 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 x Toulouse sausages
1 tbls. Chicken Schmaltz or olive oil
1 onion finely sliced
1 stick celery peeled & diced
400g tinned Haricot beans
150g roasted red pepper finely sliced
2 clove garlic crushed
Tsp. chopped fresh thyme
1 tbls. sherry or red wine vinegar
stock
1 tsp. Smoked paprika
1 tbsp . Rose Harissa (or a few red chili flakes )
1 Tsp. corn flour mixed with a little cold water
Sea salt & white pepper
Handful Panko or sourdough breadcrumbs mixed with chopped parsley & garlic

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Method

Preheat a heavy based frying pan over medium high heat with a little schmaltz or oil and pan-fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown.
In a heavy based casserole, soften the onion, celery and garlic in the schmaltz for 10 minutes over a low heat until sweet and tender.
Next add the vinegar, herbs and spices and stock, bring to a simmer and thicken with a little corn flour mix.
Fold through the beans, red pepper strips and season to taste with salt and pepper.
In an ovenproof dish place the sausages then cover with the beans, scatter over the breadcrumb mix and place in a preheated oven 180°C /160°C fan assisted (gas 4) for 15 minutes until everything is fully cooked and piping hot.