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Hearty Toulouse Sausage Cassoulet

Hearty Toulouse Sausage Cassoulet

Hearty Toulouse Sausage Cassoulet

with a Kick of Chilli

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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. The beauty of this family recipe is that you can adjust the spice level by sticking your knife in as many times as you like. Patrick likes his cassoulet a bit cheeky so his chilli looked like a pin cushion!

Tags:

Not Suitable for Coeliacs

•Lactose Free

•Spicy

Allergens:

Gluten

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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.

Total45 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Onion

2

Garlic Clove

1

Tomato Puree

1

Cherry Tomatoes

1

Organic Cannellini Beans

2

Thyme

1

Bay Leaf

½

Chicken Stock Pot

½

Red Chilli

4

Toulouse Sausage

(Contains: Gluten, Schwefeldioxide und Sulfite)

1

Flat Leaf Parsley

Nutritional information

/ per serving

Energy (kcal)619 kcal

Energy (kJ)2590 kJ

Fat35 g

of which saturates11 g

Carbohydrate41 g

Protein37 g

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

Utensils

•Knife

•Pan

•Grill Pan

•Baking Tray

•Plate

Instructions

Peel your garlic

1

Peel the onion and cut it in half through the root. Slice widthways into half moon shapes. Bash the garlic clove and remove the skin.

2

Heat 1 tbsp of olive oil in a pan over a medium heat. Add the onion and bashed garlic and cook gently for 5 mins, until the onion has softened.

Add the tomato purée to the pan

3

Add the tomato purée and cook for 1-2 mins to allow the full flavour of the tomato to be released.

4

Chop the tomatoes in half and add to the pan. Add the beans, thyme sprigs, bay leaf and the stock pot with 100ml of water. Add 1/4 tsp of salt and a few grinds of pepper and bubble away for 20 mins or until thick and tasty.

Bubble your cassoulet

5

Pre-heat your grill to high for the sausages. Stab the chilli with a knife and add to the bean mixture in the pan. Tip: The more you stab the chilli the more spice and seeds will be released - so if you want a mild version only make a few small stabs.

Grill your sausages

6

Grill the sausages for 15-20 mins until fully cooked through.

7

Serve the sausages on top of the bean cassoulet and sprinkle the chopped parsley over the top.

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