Monday, August 26, 2013

Recipe: Sausage and Squash Cassoulet

A "Cassoluet" is a French slow cooked dish, incorporating pork and white beans. Traditionally it can be a mix of sausage, pork belly and duck, and using cannelini or flageolet beans. This recipe uses just sausages, to make it cheaper, and I used butterbeans because they didn't sell cannelini/flageolet at my local sainsburys. Depending on the region, the dish is normally topped with breadcrumbs and herbs. Like the Moroccan "tagine" or the English "casserole", the cassoulet is named after the earthenware dish it is cooked in- the cassole. I cook the whole thing in my trusty le creuset casserole pot, but you can cook this on the hob in a pan, then transfer the mix to a baking dish before topping with breadcrumbs.

Sausage and Squash Cassoulet (serves 3)
6 plump pork sausages
30g wild garlic butter (or 30g butter + 2 crushed garlic cloves)
1 white onion, diced
½ butternut squash, peeled and diced into large chunks.
1 tbsp dried rosemary
100ml cider
4 ripe tomatoes, diced
300g butternut squash/sweet potato soup
250ml beef stock
1 tin butterbeans, drained and rinsed
Salt and pepper to taste
100g breadcrumbs
1. Grill the sausages under a hot grill until well-cooked/browned. Remove from under the grill, allow to cool, slice, and set aside. Preheat the oven to 180C. In an ovenproof dish (I use my le creuset casserole dish), fry the onions, squash, and rosemary in the butter for 10 minutes, stirring often.
2. Add the cider and tomatoes, and cook for a further 2 minutes. Add the reserved sausages, soup, stock, beans and seasoning, and stir until well combined. Top with the breadcrumbs, put in the oven (uncovered!) for 1 hour 15 minutes.
3. Remove from the oven and serve!

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