2018-11-01_The_Simple_Things

Serves 6

Olive oil

200g smoked bacon lardons

2 red onions, sliced

3 garlic cloves, finely sliced

200g baby button mushrooms

250ml red wine

200ml vegetable stock

1 x 400g can of chopped tomatoes

2 x 400g cans of haricot or pinto

beans, rinsed and drained

2 sprigs fresh rosemary

6 thick pork sausages

1 Preheat oven to 180C/Fan 160C/

Gas 4. Pour a glug of olive oil into a

large casserole dish and place over a

high heat. Add the bacon lardons and

fry until just golden. Add onions and

cook gently for a further 5 mins.

2 Once the onions have softened, add

the garlic and mushrooms to the pan

and cook for a minute or so more.

Pour in the red wine and allow to

bubble for a minute before adding the

stock, tomatoes, beans and rosemary.

Season with a little salt and plenty of

pepper. Bring to the boil then reduce

the heat and simmer for 5 mins.

3 Remove from the heat, lay the

sausages on top of the sauce and

place a lid on the dish. Cook in the

oven for 1 hour, removing the lid after

45 mins.

4 To serve, wedge sausages into

jacket potatoes and ladle over the

bean sauce.

Cook’s noteThis dish can be made

in advance. Once cooked, allow to

cool before storing in the fridge/

freezer. Reheat to piping hot (75C)

before serving.

Why save eating

outdoors for summer?

This sausage casserole

works a treat with

jacket spuds (below)

Sausage & bean

casserole

A HOMEGROWN TAKE

ON CASSOULET THAT’S

HEARTY AND FILLING

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