Ingredients
8 sausages – ideally Toulouse
3tbsp rapeseed oil
150g bacon lardons
1 large white onion, chopped
1 large carrot, chopped
Thyme, chopped
2 cloves garlic
2 fresh tomatoes, diced
½ litre beef stock
400g tin butterbeans
Method
- Fry the bacon lardons in the rapeseed oil until they start to brown, then turn down the heat and sweat the carrots, onion, garlic and thyme together for 5 minutes.
- Add the butterbeans, cover with the beef stock and cook in the oven at 150°C for one and a half hours to reduce the stock to a gravy consistency. Cook the sausages as you normally would so they are ready as the cassoulet is.
- To serve, plate up the butter bean mixture and top with the sausages.