Name: Pork sausage cassoulet
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 2 teaspoon olive oil; 8 thick pork sausages (960g); 1 brown onion (200g), chopped finely; 155 gram piece pancetta, chopped finely; 1 carrot (120g), chopped coarsely; 1 stalk celery (150g), trimmed, chopped coarsely; 2 clove garlic, crushed; 2 tablespoon tomato paste; 1 1/2 cup (375ml) chicken stock; 410 gram canned crushed tomatoes; 1 teaspoon fennel seeds; 400 gram canned white beans, drained, rinsed; 2 thick slices (100g) sourdough bread; 1 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

2 teaspoon olive oil

8 thick pork sausages (960g)

1 brown onion (200g), chopped finely

155 gram piece pancetta, chopped finely

1 carrot (120g), chopped coarsely

1 stalk celery (150g), trimmed, chopped coarsely

2 clove garlic, crushed

2 tablespoon tomato paste

1 1/2 cup (375ml) chicken stock

410 gram canned crushed tomatoes

1 teaspoon fennel seeds

400 gram canned white beans, drained, rinsed

2 thick slices (100g) sourdough bread

1 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C/400°F.

2.Heat oil in large flameproof casserole dish over high heat; cook sausages, until browned all over. Drain sausages on paper towel; chop coarsely.

3.Cook onion, pancetta, carrot, celery and garlic in same dish, stirring, 4 minutes or until onion softens. Add paste; cook, stirring, 1 minute.

4.Return sausages to dish with stock, tomatoes, fennel seeds and beans; bring to the boil. Bake, uncovered, 30 minutes.

5.Preheat grill (broiler).

6.Season cassoulet to taste; top with chunks of sourdough. Place under grill until browned lightly. Sprinkle with parsley.

Women's Weekly Food

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Ingredients

Method

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