Sausage & Potato Cassoulet
25-30 Minutes cook
Serves 4
Ingredients
1 tbsp rapeseed oil
2 onions, sliced
2 garlic cloves, crushed
1 carrot, peeled and chopped
8 good quality sausages
500g Maris Piper/Rooster potatoes, cut into chunks
½ tsp chopped rosemary
1 tbsp Worcestershire sauce
250ml vegetable stock
1 tin of chopped tomatoes
1 tin of haricot beans, drained
1 tbsp chopped parsley
Method
Place a casserole pot over a medium heat, add half of the rapeseed oil and cook the onions, garlic and carrot for 3-4 minutes until soft.
Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.
Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.
Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring every so often. Serve.
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