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Hearty Toulouse Sausage Cassoulet

Hearty Toulouse Sausage Cassoulet

Hearty Toulouse Sausage Cassoulet

with a Kick of Chilli

Recipe Development TeamPublished on February 25, 2014

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It’s Mexico meets the South of France this week as we take a Provencal classic and give it a spicy spin! Much as the Italians will often add a whole, unchopped clove of garlic to the pan to add a milder flavour, here you’ll just stab the chilli to release a bit of heat and flavour. You can adjust the level by sticking your knife into it few more times. Patrick likes his cassoulet a bit cheeky so his chilli looked like a pin cushion!

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total40 minutes

Active

DifficultyMedium

Nutritional information

/ per serving

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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