Meat mains
Sausage and mushroom cassoulet
This is a quick version of a casserole with no long oven-cooking required. It's easy and hearty and makes a good one-pot dinner for feeding a family. You can use any other white beans instead of haricots. Serve with some braised or steamed greens and boiled or mashed potatoes.
Ingredients
- 450g sausages
- 4 tbsp sunflower oil
- 1 large onion, thickly sliced
- 2-3 garlic cloves, chopped
- 200g mushrooms, cleaned and halved
- 1 tsp plain flour
- 1 bay leaf
- 2 sprigs fresh thyme or rosemary
- 125ml red wine
- 125ml stock (or use more wine)
- 1 tsp tomato purée
- 400g tin haricot beans, drained and rinsed
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Prick the sausages, place in a baking dish and toss in 1 tablespoon of oil. Bake for 15-20 minutes, until cooked through.
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Step 2
Remove from the oven and when just cool enough to handle, chop in half or pieces.
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Step 3
Meanwhile heat the rest of the oil in a large frying pan. Gently cook the onions for 10 minutes until soft and just coloured
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Step 4
Add the garlic and mushrooms and cook for another 3 minutes. Add the flour and cook for another 2 minutes.
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Step 5
Add the bay leaf, thyme or rosemary, red wine (plus stock if using) and tomato purée. Heat until bubbling, add the haricot beans, reduce the heat and simmer for 5 minutes.
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Step 6
Add a splash more stock or water if the liquid is too thick, or simmer for a bit longer to thicken. Add the sausages. Season to taste and serve.
