Cassoulet is a rich slow-cooked stew from the Carcassonne region of South-West France, just right for wintery weather. It typically contains haricot beans and various meats including pork, duck, sausage and maybe mutton or goose. Authentic recipes require a lot of time and preparation though and we know that, as a u3a member, you have no time to spare! Our version then is remarkably quick and easy, using just venison sausage (which we bought from Hamiltons in Farnsfield) for the meat content. You could use any other top-class meaty sausage though.
Enjoy!
Ingredients
- 3 tbsp olive oil
- 2 large sticks of celery chopped
- 5 garlic cloves, chopped
- 250ml red wine (or additional veggie stock)
- 400g can plum or chopped tomatoes
- 2 sprigs of rosemary
- 2 bay leaves
- 8 venison sausages (available over Winter from Hamiltons butcher)
- 2 large red onions, sliced
- 750ml vegetable stock
- 400g can haricot beans, drained and rinsed
- 1 can mixed beans
- 11⁄2 tbsp sun-dried tomato paste
- 2 sprigs of thyme
- 2 tsp sweet smoked paprika
- Salt and pepper
Method
- Lightly fry the onions for 5-10 mins to soften, adding the garlic for the last couple of minutes, then set aside.
- Lightly fry or roast the sausages until starting to brown, then chop each into largish chunks.
- Put the sausages and onions in a large casserole dish, along with all the other ingredients.
- Simmer gently on hob for 30 mins (stir on and off and be sure it does not dry or stick) OR put in oven for 45mins (180oC fan).
- Serve with crusty
- French bread.