Pork and Bean Cassoulet
Looking for a quick, simple autumnal dish? Look no further than this Pork and Bean Cassoulet! James describes it as a cheffy version of sausages and beans...what's not to like!?
Ingredients
- 25ml Olive oil
- 50g butter
- 12 large pork sausages
- 2 leeks, diced
- 1 stick celery, diced
- 1 shallot, diced
- 2 cloves of garlic, chopped
- 300g jar of haricot beans, drained
- few sprigs of rosemary
- few sprigs of thyme
- 1 small bunch parsley chopped
- 1tsp Sherry vinegar
- 250ml double cream
- 100ml white wine
For sauce:
- 200ml cider
- 200ml veal stock
- 1 tbsp Worcestershire sauce
To serve:
- Salt and Pepper
Method
Heat a large non stick pan until hot, add half the butter and all the oil together, then the sausages, cook for 5 minutes, once done set aside.
In a separate pan, add the cream and white wine, rosemary and thyme and bring to a low boil. Add the vegetables and the beans and cook for another 5 minutes. Finish with the remaining butter, chopped parsley and sherry vinegar. Generously add salt and pepper to taste.
For the sauce, pour the cider, stock and Worcestershire sauce into a small pot and bring to the boil, then simmer for 5 minutes.
To serve; ladle a portion of the beans, place sausages on top and drizzle with the sauce.
Ingredients
- 25ml Olive oil
- 50g butter
- 12 large pork sausages
- 2 leeks, diced
- 1 stick celery, diced
- 1 shallot, diced
- 2 cloves of garlic, chopped
- 300g jar of haricot beans, drained
- few sprigs of rosemary
- few sprigs of thyme
- 1 small bunch parsley chopped
- 1tsp Sherry vinegar
- 250ml double cream
- 100ml white wine
For sauce:
- 200ml cider
- 200ml veal stock
- 1 tbsp Worcestershire sauce
To serve:
- Salt and Pepper
Method
Heat a large non stick pan until hot, add half the butter and all the oil together, then the sausages, cook for 5 minutes, once done set aside.
In a separate pan, add the cream and white wine, rosemary and thyme and bring to a low boil. Add the vegetables and the beans and cook for another 5 minutes. Finish with the remaining butter, chopped parsley and sherry vinegar. Generously add salt and pepper to taste.
For the sauce, pour the cider, stock and Worcestershire sauce into a small pot and bring to the boil, then simmer for 5 minutes.
To serve; ladle a portion of the beans, place sausages on top and drizzle with the sauce.
