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Simple sausage and rosemary cassoulet
Serves 4-6 | prep 30 mins | total time
Simple sausage and rosemary cassoulet
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Serves 4-6 | prep 30 mins | total time
No soaking beans or wrangling duck legs required. Served with a crunchy breadcrumb topping, and a deliciously punchy sauce
Rate
Nutritional information (per serving)
Calories
871Kcal
Fat
51gr
Saturates
12gr
Carbs
43gr
Sugars
10gr
Fibre
16gr
Protein
39gr
Salt
3.4gr
Ingredients
- 1 x 400g pack Taste the Difference Toulouse-inspired sausages
- 1 tsp olive oil
- 1 x 160g pack smoked bacon lardons
- 2 onions, finely sliced
- 3 garlic cloves, finely sliced
- 1 celery stalk, finely sliced
- 2 trimmed leeks, sliced
- 300ml white wine
- 2 tbsp tomato purée
- 500ml chicken stock
- 2 x 410g tins haricot beans, rinsed and drained
- 4 rosemary sprigs
- a squeeze of lemon juice, to taste
For the breadcrumb topping
- 1 tbsp chopped rosemary
- 60g lemon and cracked black pepper dried breadcrumbs
For the sauce rémoulade
- 100g mayonnaise
- 1 small garlic clove, crushed
- zest of ½ a lemon
- 1 tbsp capers, rinsed and chopped
- 1 ½ tbsp wholegrain mustard
To decorate
- a small handful of flat-leaf parsley sprigs
Step by step
Get ahead
Keeps for up to 2 days in the fridge or freezes well.
- Skin the sausages and break each one into about 4 pieces – you can roll them into balls if you like. Heat the oil in a large, deep casserole and fry the sausage pieces and 100g of the bacon lardons over a medium-high heat for 10 minutes, stirring occasionally, until they start to crisp. Transfer to a plate using a draining spoon.
- Fry the onion for 3-4 minutes in the fat left in the casserole, then add the garlic, celery and leek. Fry over a medium heat for 8-10 minutes until softened. Return the sausage and bacon, then add the wine and reduce by a third, scraping up any bits from the bottom of the casserole.
- Add the tomato purée, stock, beans and rosemary sprigs. Cover and simmer for 45-50 minutes. Remove the lid for the last 10 minutes to let it thicken up slightly.
- Meanwhile, for the breadcrumb topping, fry the remaining lardons over a medium-low heat for 10-15 minutes until the fat has rendered out and the lardons are golden and crisp. Add the rosemary and breadcrumbs and fry for 2-3 minutes until crispy; stir regularly to make sure they colour evenly. For the rémoulade, mix the ingredients together in a bowl and season.
- To serve, stir a squeeze of lemon juice into the cassoulet, to taste, discard the rosemary sprigs, then spoon into bowls and top with the breadcrumb topping, rémoulade and parsley sprigs. Good served with crusty bread.
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Tip The rémoulade sauce is delicious, but if you are short of time, just enjoy this with a little mustard and mayo on the side.