Ingredients

For the cassoulet:

• 4-6 sausages (depending on how hungry you are)
• 3 tbsp olive oil
• 1/2 white onion, finely diced in your Kenwood food processor
• 4 large pinches of sea salt flakes
• 2 turns black pepper
• 1 sprig of rosemary, coarsely chopped
• 1 sprig of thyme, coarsely chopped
• 1 bay leaf
• 1 tin (about 270g) organic mixed beans, rinsed in cold water and drained
• 400ml tomato passata
• One generous pinch of cayenne pepper
• 2 heaped tsp smoked paprika (optional)
• 1 tbsp red wine vinegar
• 1 large handful of chopped flat leaf parsley
• 50ml recently-boiled water

To finish:

• Extra virgin olive oil
• Chopped parsley

Tools

• MultiPro XL Weigh +

Method

1. Preheat the oven to 180oC.
2. In a large non-stick sauté pan on a medium heat, gently fry the sausages for about 3 minutes until lightly golden. Transfer the sausages to a plate while you make the sauce…
3. Return the hot pan to a medium heat, add the diced onion, salt, pepper and fresh herbs and leave them to sweat for 1-2 minutes, until the onion has softened.
4. Add the mixed beans, passata, cayenne pepper, paprika, and red wine vinegar, and pour in the water. Stir gently, and continue to cook on a medium-high heat for 3-4 minutes.
5. Lay the caramelised sausages on top, cover them with a lid and place in the preheated oven. After 10 minutes, remove the lid and then continue to cook in the oven for a further 5 minutes.
6. Add a couple of splashes of extra virgin olive oil and scatter with chopped parsley. Serve from the pan at the table.