Serves 4
Ingredients
For the cassoulet
- 8 good quality pork sausages
- 4 rashers smoked streaky bacon, snipped
- 2 tbsp sunflower oil
- 1 large onion peeled and chopped
- 1clove garlic, chopped
- 1 tbsp Worcestershire sauce
- 2 glasses red wine
- 350g (12oz) tomato pasta sauce
- 415g tin baked beans
- 415g tin butter beans, drained
For the crumb topping
- 125g (5oz) breadcrumbs
- 2tbsp parsley and basil, chopped
- 2 cloves garlic
- 2 tbsp olive oil
- salt and pepper
To serve
Method
For the cassoulet
- Heat the oil in a large sauté pan.
- Fry the onion until softened and browned.
- Cut the sausages into quarters and fry with the bacon until browned.
- Add the garlic and fry for a further 1-2 mins.
- Pour on the Worcestershire sauce, wine and tomato sauce.
- Add the butter beans and baked beans, season with salt and pepper, and cook for 15 minutes until the sausages are cooked through.
For the crumb topping
- Put all ingredients in a food processor and blitz.
To assemble
- Pre-heat oven to 200°C/gas mark 6.
- Transfer the cassoulet into a gratin dish and top with the crumb mixture.
- Place in the oven and bake for 20 minutes or until golden and crispy.
To Serve
- Serve with hot garlic bread.
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