Sausage Cassoulet by Raymond Blanc

This flavourful cassoulet can be served as it is, or with creamy potato purée, or with sautéed potatoes and wilted spinach. It’s the perfect dish to use up those homemade sausages from Raymond’s recipe.

Difficulty

Low

Time

30 min

Author

Raymond Blanc

Ingredients

Servings

2

For the cassoulet:

4-6 , (depending on how hungry you are)

3

1/2 , finely diced in your Kenwood Food Processor

, 4 large pinches

, 2 turns on grinder

1 , coarsely chopped

1 , coarsely chopped

1

270 , organic, rinsed in cold water and drained

400

, generous pinch

2 , heaped (optional)

1

, large handful, chopped

50 , recently boiled

To finish:

, as needed

, chopped, as needed

Utensils

Sauté pan large

Instructions

Step 1

Preheat the oven to 180oC.

Step 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…

Step 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.

Step 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.

Step 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.

Step 6

Add a couple of splashes of extra virgin olive oil and scatter with chopped parsley. Serve from the pan at the table.