Sausage Cassoulet

20 prep, 1 hour 35min cook

Serves 4

Ingredients

400g Toulouse-style sausages

2 tbsps rapeseed oil

340g pork belly, cut into 3-5cm cubes

1 onion, peeled and quartered

1 garlic clove, peeled and crushed

4 large tomatoes, quartered

2 sprigs of fresh thyme

1 x 300g can cannellini beans, drained

Black pepper

250ml pork stock

100g fresh breadcrumbs

Method

Pre heat the oven to 180ºC/350ºF/ Gas Mark 4. Heat the oil in an ovenproof casserole dish, add the diced pork belly and brown lightly. Add the onions and soften, then add the garlic and fry for a further 1 minute. Do not allow the garlic to brown.

Add the tomatoes, thyme, cannellini beans, black pepper and stock to the dish. Cover the casserole dish and place in the oven to cook for 40 minutes. Meanwhile fry or grill the Toulouse sausages and place to one side.

After cooking the pork for 40 minutes add the sausages to the dish, cover with a lid and place back in the oven for a further 20 minutes.

Remove the dish from the oven and scatter the breadcrumbs over the top, cover and return to the oven for 20 minutes. Finally remove the lid and brown the top in the oven for a further 10 minutes. Serve with chunky bread.