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cooked Toulouse sausage, white beans & red pepper


  1. 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.
  2. 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.
  3. Next add the vinegar, herbs and spices and stock, bring to a simmer and thicken with a little corn flour mix.
  4. Fold through the beans, red pepper strips and season to taste with salt and pepper.
  5. 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.

To serve

Serve with a chilled beer.

cooked Toulouse sausage, white beans & red pepper