Creamy Sausage and Butter Bean Cassoulet
with Baby Spinach and Ciabatta
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Pork and Oregano Sausage Meat
(Contains Cereals containing gluten)
Cajun Spice Mix
Chicken Stock Paste
Not included in your delivery
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up into equal-sized large chunks, roughly 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, halve the ciabatta.
Once the sausage meat has browned, stir in the butter beans along with their liquid, the Cajun spice mix (add less if you'd prefer things milder), creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).
Transfer to the top shelf of your oven and bake until thickened and bubbling, 20-25 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
A few mins before everything's ready, toast the ciabatta halves in your toaster until golden.
Once toasted, drizzle with a little olive oil.
When your cassoulet has finished baking, remove from the oven and stir through the spinach until piping hot, 1-2 mins.
Add a splash of water if you feel it needs it.
Share the sausage and bean cassoulet between your bowls.
Serve the ciabatta alongside for dipping.