Here is a simple and hearty dish from talented food writer and author Catherine Hill. The sausage cassoulet recipe comes from Catherine's first book The Weekend Cook. The premise of the book is very simple; it is a cookbook for anyone who loves to cook at the weekend, at home or away.
Whether you are gathering a few friends or family together, or away on a self-catering break, this is the book for inspiration. It is also a lovely book to cook from at any other time as well. Catherine's recipes are approachable and most are pretty quick or the kinds of dishes you can pop in the oven and head off for a long walk.
In Catherine's own words: "This dish is one of my recent addictions. I love the fact that it will very happily sit in the oven for an extra half hour or so if you're not quite ready and I love the warming effect it has on the whole kitchen – perfect after a long wintery walk."
Whether you are gathering a few friends or family together, or away on a self-catering break, this is the book for inspiration. It is also a lovely book to cook from at any other time as well. Catherine's recipes are approachable and most are pretty quick or the kinds of dishes you can pop in the oven and head off for a long walk.
In Catherine's own words: "This dish is one of my recent addictions. I love the fact that it will very happily sit in the oven for an extra half hour or so if you're not quite ready and I love the warming effect it has on the whole kitchen – perfect after a long wintery walk."
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Yield: Serves 4
Ingredients:
- 300g dried haricot beans, soaked overnight
- 1 tablespoon olive oil
- 8 thick sausages
- 150g /5 oz lardons
- 1 large onion, chopped
- 4 celery stalks,
- thickly sliced
- 4 garlic cloves, chopped
- 750ml / 3 cups hot chicken stock
- 300ml /1 ¼ cups white wine
- 2 tablespoons tomato purée
- 2 tablespoons chopped thyme
- 2 bay leaves
Preparation:
- Drain the soaked beans and place in a pan with plenty of fresh water. Bring to the boil and then boil for 10 minutes, spooning off any foam from the surface. Reduce the heat and simmer for 1 hour. Drain and set to one side.
- Preheat the oven to gas 3/170°C/150°C fan.
- Heat the oil in a large flameproof casserole, add the sausages and brown all over for about 10 minutes.
- Remove the sausages from the pan, set aside and then add the lardons. Cook for 5 minutes until well browned.
- Remove the lardons from the pan with a slotted spoon and set aside with the sausages.
- Add the onion and celery to the pan and cook for 10 minutes until softened. Add the garlic and cook for a further 2 minutes. Add the beans and stir in the sausages and lardons.
- Pour over the stock and wine and stir in the tomato purée, thyme and bay leaf.
- Cover and cook for 2 hours.
- Remove the lid and cook for a further hour, stirring every now and then.
- Spoon into warmed bowls and serve with plenty of fresh bread to get every last bit of sauce.
