Quick and Busy Sausage Cassoulet
- Preparation Time: 15 mins
- Serves: 5
- Cooking Time: 120 mins
- Ready Time: 135 mins
- Cooking Method: Slow Cook
- Difficulty: easy
10 Veal and Mushroom Sausages (use any flavour you prefer)
2 handfuls dried Porcini Mushrooms, broken up
8 slices Dry Cured Bacon cut into strips
Olive Oil
Large handful fresh Rosemary, Thyme and Sage finely chopped
2 red onions, peeled and finely sliced
2 cloves garlic, smashed
2 large carrots, peeled and diced
1 fennel or celeraic bulb, finely sliced
2 bay leaves
1/2 bottle Red Wine
500ml Beef Stock
2 x 400gm tins Cherry Tomatoes
2 x 400g tins Borlotti/Cannellini Beans
Salt and Pepper
Preheat oven to 220°C.
Put your Porcini into a bowl and cover with 2 cups boiling water and let steep 5 minutes till soft.
Heat a large roasting dish on the hob. Fry your bacon in 4 Tablespoons Olive oil till done.
Add the herbs, onion, garlic, carrot, fennel, and bay leaves.
Drain the porcini and add to the pan keeping the juice. Cook for 5 minutes then add the stock and wine, simmer till liquid has reduced by half.
Add tomatoes, beans and porcini juice. Bring to boil and simmer 10 minutes.
Lightly season.
Add Sausages whole or halved if you prefer.
Cover and bake in oven for 30 minutes then serve with wilted greens and mash or crusty bread.
Guaranteed to warm down to your toes.
Serves 5 very hungry critters or 10 regular diners. Delicious.
Shop Ingredients
PRODUCT SPECIFICATIONS: 500 grams This product is sold frozen or fresh.
Traditionally dry cured & double Manuka smoked. 100% NZ Duroc.
100% New Zealand Rose Veal. This product is sold frozen. These sausages contain rice flour. Gluten free.
