• Cassoulet is a deliciously robust casserole dish. Sausage cassoulet adds in some extra meaty goodness. This is a flavourful and filling meal that’s perfect for winter.

    Sausage cassoulet

    Serves: 4
    Cooking Time: 50 mins

    Ingredients

    • 60ml (¼ cup) olive oil
    • 100g smoked sausage, chopped
    • 500g beef sausages
    • 3 leeks, washed and thinly sliced
    • 4 garlic cloves, chopped
    • 15ml (1 tbsp) fresh rosemary, chopped
    • 15ml (1 tbsp) fresh sage, chopped
    • 125ml (½ cup) brandy
    • 2 x 410g tins chopped tomatoes
    • 2 x 410g tins cannellini beans, drained
    • 250ml (1 cup) chicken stock
    • 45ml (3 tbsp) tomato paste
    • salt and freshly ground black pepper, to taste
    • 125ml (½ cup) fresh flat-leaf
    • parsley leaves, roughly chopped
    • crusty bread, to serve

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Heat 2 tbsp of the oil in a large heavybased casserole dish over medium heat. Add the sausages and sauté for 15 minutes until brown. Remove from the heat and set aside.

    3

    Add the leeks and garlic to the casserole dish. Sauté to soften for about 8 minutes over low to medium heat. Add the rosemary, sage and brandy and simmer for about 5 minutes, until the liquid has nearly evaporated.

    4

    Return the sausages to the pan. Add the tomatoes, beans, stock and tomato paste. Season well. Bring to the boil, cover with a lid and place in the oven for 30 minutes.

    5

    Scatter with the parsley and serve with crusty bread.

    Notes

    To drink: A light, fruity, dry rosé is a refreshing match for this rustic dish that’s full of flavour.

    Also see: Sausage, fennel and burrata pasta

    Sausage, fennel and burrata pasta