Sausage Cassoulet

A quick and simplified version of the real thing, but good for a midweek meal!

Serves 4

1 hour

Ingredients

Toulouse sausages 500g

Onion 1 white

Carrot 1

Thyme sprigs 5

Garlic cloves 4

Bacon 4 slices

Fennel 1

Fennel seeds 1 tbsp

Chilli flakes 1 tsp

Plain flour 1 tbsp

White wine 250ml

Chopped tomatoes 400g

Chicken stock 250ml

Butter beans 400g tin

Bread, for crumbs 3 slices

Parsley 10g

Brown the sausages in a frying pan until browned all over, then set aside.
Finely chop the onion and carrot. Heat a large ovenproof pan with oil then add the carrot and onion until slightly soft.
Chop the bacon into small pieces and add along with the garlic and thyme leaves, stir well.
Chop the fennel into small slices and add to the pan. Follow with the fennel seeds and chilli flakes. Stir and cook everything for another 3 minutes, adding more oil if necessary. Add the tbsp of plain flour and stir well into the mixture.
Pour in the wine and cook for a couple of minutes, then add the chopped tomatoes and chicken stock. Stir well.
Add the sausages back in, submerge as well you can and simmer for 20 minutes, stirring occasionally.
Preheat the oven to 180 degrees C.
Whilst the stew reduces, put the bread in a food processor with the parsley to create breadcrumbs.
When the stew has nicely reduced, season to taste then pour over the crumb mix.
Place into the oven for 15-20 minutes until the breadcrumbs are golden, then take out and serve.
Eat and enjoy!