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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

•Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

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 4 people

2

Onion

4

Garlic Clove

2

Green Pepper

2

Tomato Puree

2

Cherry Tomatoes

2

Organic Cannellini Beans

8

Thyme

2

Bay Leaf

2

Chicken Stock Pot

1

Red Chilli

8

Toulouse Sausage

(Contains: Cereals containing gluten, Sulphites)

5

Flat Leaf Parsley

Nutritional information

/ per serving

Energy (kcal)563 kcal

Energy (kJ)2356 kJ

Fat20 g

of which saturates6 g

Carbohydrate45 g

Protein42 g

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

Utensils

•Knife

•Grill Pan

•Strainer

•Baking Tray

•Plate

Instructions

Chop the pepper

1

Peel the onions and cut in half through the root. Slice widthways into half moon shapes. Bash the garlic cloves and remove the skin. Remove the core from the green peppers and chop into 3cm cubes.

2

Heat 3 tbsp of olive oil in a frying pan over medium heat. Add the onion and bashed garlic along with the green pepper, cook gently for 5 mins, until the onion has softened.

Add the tomato puree

3

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

Add water

4

Pre-heat your grill to high for the sausages. Chop the tomatoes in half and add to the pan. Drain, rinse and add the cannellini beans along with the thyme sprigs, bay leaves and the chicken stock pots with 300ml of water. Add 1/2 tsp of salt and a few grinds of pepper and let it bubble away for 20 mins or until thick and tasty.

5

Stab the chilli with a knife and add to the pan.Tip: The more you stab the chilli the more spice and seeds will be released - so if you want a milder version only make a few small stabs.

Grill the sausages

6

While your cassoulet is cooking, grill the sausages for 15-20 mins until fully cooked through.

7

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

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