Cassoulet is a rich and hearty dish that is traditionally slow-cooked and made with meat. In this recipe, however, we’ve halved the time and opted for Linda McCartney sausages for a delicious vegetarian treat that’s packed with wholesome flavour.
Linda McCartney Sausages(ContainsGluten, Soya, Sulphites)
Wild Mushroom Sauce
Flat Leaf Parsley
Water for the Sauce
Halve, peel and chop the onion into small pieces. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, high sided pan or casserole pot over high heat. Once hot, add the sausages and cook until browned all over, 5-6 mins. (You may need to do this in batches). Add a little more oil if the sausages start to stick. Transfer to a plate. Whilst the sausages are cooking, drain and rinse the cannellIni beans.
Add a drizzle of oil to the now empty pan and add the chopped onion and carrot. Cook, stirring, until softened and turning golden, 5-6 mins. Add the mushrooms and cook for a further 3-4 mins. Add the mushroom paste, tomato puree, thyme, water (see ingredients for amounts) and half the garlic. Season with salt and pepper. Simmer with a lid on for 10 mins.
Remove the lid from the pan, return the sausages to the cassoulet and simmer until the mixture has thickened, a further 10 mins.
Meanwhile, roughly chop the parsley (stalks and all). Heat a drizzle of oil in a frying pan over medium to high heat and add the breadcrumbs with the remaining garlic and cook, stirring, until golden brown and crispy, 3-4 mins. Tip onto a plate and stir through half the parsley.
Stir the remaining parsley through the cassoulet and divide it between bowls. Scatter over the crispy breadcrumbs. Enjoy!