Pork Sausage Cassoulet

Pork Sausage Cassoulet

Ingredients:

• 6 pork sausages (thick, SA Quality Meats quality)

• 200g streaky bacon, chopped

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 tbsp tomato paste

• 400g can diced tomatoes

• 2 x 400g cans cannellini beans (drained and rinsed)

• 1 cup chicken stock

• 1 tsp smoked paprika

• 1 tsp dried thyme

• 2 bay leaves

• Olive oil

• Salt & pepper to taste

• Fresh parsley and crusty bread to serve

Method:

1. Brown the sausages:
   In a large ovenproof pot or casserole dish, heat a splash of oil over medium heat. Brown sausages on all sides (they don’t need to be fully cooked through). Remove and set aside.

2. Sauté the base:
   In the same pot, add bacon and cook until golden. Add onion, carrot, and celery. Cook for 5–7 mins until softened. Add garlic and cook for 1 more minute.

3. Build the flavour:
   Stir in tomato paste, smoked paprika, thyme, and bay leaves. Cook for 1 minute, then add the diced tomatoes and chicken stock. Stir well.

4. Add beans & sausages:
   Gently mix in cannellini beans. Nestle sausages back into the pot. Season with salt and pepper.

5. Simmer low & slow:

   • Option 1 (Stovetop): Cover and simmer on low heat for 1 hour, stirring occasionally.

   • Option 2 (Oven): Cover and bake at 160°C (320°F) for 1.5 hours until thick and bubbling.

6. Serve:
   Spoon into bowls, top with chopped parsley, and serve with crusty bread.

Tips:

• Add a breadcrumb topping (mix breadcrumbs with olive oil and herbs) and bake uncovered for the last 15 minutes for a crunchy finish.