Sausage & Sticky Onion Cassoulet

Ingredients

500g good quality high pork content sausages – I try to use 90% or higher.
200g smoked bacon lardons
200g sliced red onion
20g butter
1 tbs chopped thyme
1 clove of garlic chopped
1 tin of chopped tomatoes
175ml red wine
1 tbs tomato puree
100ml beef stock
200g haricot beans, drained and rinsed
2 tbs mango chutney

Method

Preheat the oven to 170C.
You will need a large oven proof casserole dish with lid, like a le Creuset. Heat a teaspoon of oil in the pan, add the sausages and lardons turning often until they are browned all over. Add the butter, onions, garlic and thyme, cook for 5 mins or so, until soft. Add the red wine and bubble on a high heat until reduced by half. Next add the chopped tomatoes, tomato puree, beef stock and haricot beans. Stir well, put the lid on and place in the oven for about 1hr. At this stage your casserole should look rich and thick, stir in the mango chutney and its ready to go, garnish with more fresh thyme!

This is so easy and delicious, a perfect one pot warmer….. so boys, only one pot to wash up, this means you don’t need to use every pot in the kitchen!! I tend to serve this beautiful cassoulet with a parsnip mash, creamy mashed potatoes or just a nice big hunk of granary bread.

I was asked to post this recipe for Tuppy our gardener at the house. He wanted something that he could make the night before and bring in to warm up in the shed on one hob in one pan. Here you go Tuppy, I expect to smell good things coming from the shed on Friday….. you have to make enough for Phil too though!

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3 Responses to Sausage & Sticky Onion Cassoulet

  1. Paul Clarke says:

    That will be getting made ASAP but I’m afraid there maybe some zzzzzzz to follow! Bootiful thanks Kat.

  2. yummo. I stopped using mango chutney for a while as i was adding it to everything, time to start again.
    I have been experimenting with sausages:
    http://thingsthattastelikechicken.wordpress.com/2011/10/02/germ-sausages/

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