recipe comes from David Gardner who runs a sausage
web site called sausagelinks.co.uk
someone who loves suasages and believes them to be something
this country should be justly proud of I would highly
recommend paying a visit to the site.
says: "One of the core themes of my site is the
high quality and taste of rare breed sausages and the
resurgence of the rare breeds."
is a quick version of cassoulet which saves time by
using canned beans. It will be ready in around one hour.
The canned beans start to break down if they are simmered
for much more than thirty minutes. This recipe therefore
adds them half way through the cooking time. This is
only a pastiche of the version made with dried beans
and lacks the depth of flavour given by long, slow cooking.
If you like this you must try the full version.".
large can of drained cannellini beans
1 can chopped tomatoes
200 g pork chops or belly pork (with rinds)
200 g boned shoulder of lamb or mutton cut into large
450 g Toulouse sausage
1 large onion
3 garlic cloves
1 bay leaf
Large pinch of thyme
1 tbsp of chopped parsley (plus more for garnish)
1 tbsp tomato puree
1 tbsp of goose or duck fat (optional)
Salt and black pepper
the pork, lamb and sausages in goose or duck fat (you
can use olive oil if you prefer).
Transfer to a roasting pan and roast the meat in a
medium oven (180°C or gas mark 4) for 20 minutes.
Add some oil to a large casserole and soften the onion
and garlic for 10 minutes.
Add the roasted meats, chopped tomatoes, tomato purée
Simmer uncovered for 20 minutes.
Drain the beans and add to the casserole, stir well
and continue to simmer for 20 - 30 minutes.
the rinds from the pork, cut the pork and sausages
into 2 cm chunks and return to the dish.
with chopped parsley and serve in bowls.