Sausage cassoulet

A tasty mix of plum sausages, bacon and butter beans combines to make a delicious cassoulet in this French inspired recipe.

Heat a frying pan on medium. Cook sausages for 4-5 mins, turning once, until browned all over. Removed from pan. Wipe pan clean with a paper towel.
Heat oil in same pan on medium. Cook onion for 5 mins, or until soft. Add bacon and cook for 3-4 mins, or until bacon is brown. Add tomato passata, basil and 1/2 cup water. Season. Simmer for 5 mins, or until thickened slightly. Add beans and stir to combine.
Thickly slice sausages. Add to tomato sauce and simmer for 2-3 mins, or until cooked through. Scatter over extra basil. Serve with broccoli.

Source

1 kg Outback Spirit pork kakadu plum sausages

1 tbsp Coles Brand pure olive oil

1 onion, chopped

175g Coles Brand short cut bacon, chopped

690g Coles Brand Italian passata

1/2 cup basil leaves, plus extra leaves to serve

400g can Coles Brand butter beans, rinsed, drained

250g broccoli florets, steamed, to serve

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