Pork, Maple & Bacon Sausage & Veg Cassoulet
Cassoulet is a French comfort food, a rich dish that’s both super filling and full of tasty vegetables – perfect on Christmas Eve with warm, crusty bread and roaring fire. To fill seriously hungry bellies, sift through your cupboard for extra cannellini, red kidney or flageolet beans.
|1 packet MOR Pork Sausages with Smoked Bacon & Maple
|1 x 400g can chopped tomatoes
|1 x 400g can mixed beans, rinsed and drained
|1x 125g can butter beans, rinsed and drained
|150g puy lentils, cooked
|2 sticks celery, finely diced
|2 carrots, finely diced
|1 large onion, diced
|100mls vegetable stock
|300mls white wine
|2-3 garlic cloves, crushed
|4 tbsp chopped parsley
|1 tbsp rapeseed oil
|Salt and pepper
MOR Pork Sausages with Smoked Bacon & Maple nutritional information
Cook the sausages
Preheat the oven to 190°C. Whilst the oven is warming, cook the sausages according to pack instructions for 20 minutes, until lightly browned.
fry the celery, onion and carrots
In another pan fry the celery, onion and carrots for 15 minutes in the rapeseed oil.
Add the garlic
Now add the garlic and fry for a further minute.
Add the tomatoes
Next add in the tomatoes, hot stock and white wine and heat for 3 to 4 minutes, until it is all gently simmering.
Stir in the beans and lentils
Now stir in the beans and lentils and transfer into a casserole dish, along with the sausages.
Into the oven
Pop this in the pre-heated oven and cook for 30 minutes to allow all the delicious flavours to infuse.
Finally remove from the oven and add salt, pepper and the freshly chopped parsley. Serve proudly.
Cassoulet’s often eaten with no sides at all, but if you’d like something to go with it try a crisp, green salad or crusty bread.