Tuesday 14 April 2015

Hearty Toulouse Sausage Cassoulet with a Kick of Chilli

Hearty Toulouse Sausage Cassoulet with a Kick of Chilli

  • 4 Toulouse sausages
  • 1 Tin cannellini beans
  • 1/2 Chicken stock pot
  • 1 Small onion finely diced
  • 2 Cloves Garlic minced
  • 3 Sprigs thyme
  • 1 Bay leaf
  • 1 Red chilli
  • 1 Cup cherry tomatoes
  • 1 Tbsp tomato purée
  • 2 Tbsp Chopped parsley

Finely chop the onion and mince the garlic.  Heat 1 tbsp of olive oil in a pan over a medium heat and cook the onion and garlic for around 5 minutes until softened.  Add the tomato purée and cook for a further 2 minutes.  Chop the tomatoes in half and add to the pan, add the beans, thyme sprigs, bay leaf and the half of stock cube with 100ml of water, season with salt and pepper and let it bubble away for 20 minutes or until it thickens.  Make some incisions down the side of the chilli and add to the pan.  Grill the sausages for 15-20 minutes until fully cooked.  Serve the sausages on top of the bean cassoulet and sprinkle the chopped parsley over the top.

Recipe courtesy of HelloFresh

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