Monday 5 August 2013

Sausage Cassoulet with Bacon

I’ve always been into making casseroles, but I wanted to make a French inspired dish, with sausages and bacon. I thought that I would be in for slaving all day in the kitchen, but what I found was quite the opposite! It was such a simple dinner to throw together. I personally made my own cannellini beans in some stock with onions and carrots, but I would recommend anyone in a hurry to go for tinned beans, which is what I’m writing up the recipe for. This serves 4 people. Enjoy!

6 traditional plain sausages
4 large tomatoes
2 tins of cannellini beans (you can use any white beans)
1 glass of white wine
2 large carrots
1 large onion
3 cloves garlic
2 slices of smoked bacon
1 tsp. pepper
1 beef stock pot/cube
1 c. water (if needed)
1 tbsp. oil

To start:
Heat oven to 190C or 375F
Chop up the onions, carrot, bacon.
Cut up tomatoes and garlic set aside.

To Cook:
In a large skillet (an ovenproof one is ideal), heat the oil and add the onions carrots and bacon. Sauté a few minutes until the bacon gets a little crispy.
Next add the sausages, stirring constantly for a few minutes.
Next add the glass of wine and simmer until that reduces down by half.
Then add the rest of your ingredients, the tomatoes, garlic, pepper, stock pot, beans (undrained). Bring up to a boil, and then remove from heat. You want a thick stew consistency, so if it's not juicy enough add a little water.

To Finish:
If you’re using an ovenproof dish, stick it in the oven for 30 minutes.
If not, transfer to an oven safe dish, and bake for 30 minutes. Be careful the mixture is nuclear hot!

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