Sausage and Bean Cassoulet with a Herby Crumb Topping
John and Lisa have a menu full of Sizzling Sausages in their Weekend Kitchen.
Sausage and Bean Cassoulet with a Herby Crumb Topping
Serves: 8
Ingredients
Cassoulet:
1kg big pork sausages
200g bacon lardons, smoked or unsmoked
500ml - 750ml veg stock, depending on desired consistency
1 tin tomatoes
1 tin haricot beans, drained
2 large onions, finely chopped
A little butter, for frying
2 large peeled carrots, diced
Large bunch of fresh parsley, stalks and leaves separated
A few sprigs of fresh thyme
A few sprigs of fresh oregano
Splash of white wine, if desired
Salt and pepper
A few slices of white bread, half the crusts removed
Salt and pepper
French bread to serve
Method
1. Preheat the oven to 180c/160 fan.
2. Fry the onions in a little butter in a large ovenproof pan for a couple of minutes, until just starting to colour.
3. Add the bacon lardons plus a good amount of seasoning.
4. And the sausages and continue to fry for a couple of minutes until starting to brown.
5. Next add the carrots and continue to cook for a couple of minutes.
6. Now add the thyme, oregano, parsley stalks, tinned tomatoes, beans, stock and a splash of white wine. Bring to the boil and allow everything to cook away for around 10 minutes.
7. For the herby topping, begin by pulsing half of the parsley leaves with a little salt. Once roughly blitzed, add the remaining parsley and blitz again.
8. Now begin to add chunks of the white bread, and keep pulsing until chunky.
9. Scatter a thick layer of the parsley breadcrumbs completely over the cassoulet and bake for 40 - 50 minutes.
10. Serve bubbling hot with good French bread and butter.