Quick cassoulet

Cooking Meat Quick cassoulet

Detailed step-by-step description of how to cook the dish "Quick cassoulet". Try it by all means

Lables: Low carb Low sugar Lower gi Egg free Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 190°C. Place half the oil in a deep frying pan over medium heat. Add sausages and cook until browned. Add the stock, tomato sauce, beans, fennel seeds, bay leaves and mustard and stir to combine. Transfer to an ovenproof casserole dish.
  2. Rinse and dry pan. Melt butter and remaining oil in the pan over medium heat. Add breadcrumbs and herbs. Stir to coat, then cover casserole with the crumbs. Bake for 15-20 minutes until golden.

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2 tbsp olive oil
6 large good-quality pork sausages
300ml Massel chicken style liquid stock
400ml tomato passata or good-quality tomato sauce
425g can cannellini beans, drained, rinsed
1/2 tsp fennel seeds
2 fresh bay leaves
2 tbsp wholegrain mustard
1 1/2 tbsp unsalted butter
2 cups soft white fresh breadcrumbs
2 tbsp chopped fresh herbs

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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