Sausage Cassoulet

Filling, delicious and super-easy, as it can be cooked and served in one pan, this sausage cassoulet is one of our favourites for a comforting meal. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe. 

Sausage Cassoulet in the AGA cast-iron buffet pan

Serves 3 - 4 

6 chunky sausages
2 onions, finely sliced
4 cloves of garlic, peeled and sliced
3 peppers, any colour, deseeded and sliced
4 tbsp olive oil
70g tomato purée
4 tsp ground cumin
4 tsp paprika
3 tsp smoked paprika
2 tsp salt
2 tsp sugar
Freshly ground black pepper
2 tins of chopped tomatoes
4 tins or cartons of cooked beans and pulses - eg haricot beans, butter beans, cannelini beans, red kidney beans, black eyed beans, green lentils, drained and rinsed

1. First prepare the sausages by twisting in the middle and cutting in half to make 12 small pieces. Cook on a baking tray in the roasting oven (or oven on R8 setting) for 20 mins until brown.  

2. Meanwhile, heat the oil in a large Cast-Iron Pan on the boiling plate or hotplate on boiling setting and cook the onions for 5 mins or so over a moderate heat until softened and beginning to colour.  Add the garlic and peppers and cook for a further 5 - 10 minutes until well softened.

3. Add the tomato purée then stir in the cumin, paprika, smoked paprika, salt, sugar and pepper until well mixed. Then add in the chopped tomatoes and cook for a few minutes.

4. Add all the beans and pulses and heat until bubbling. Transfer to the simmering plate or reduce to simmering setting for 15 - 20 mins then add the sausages, taste and season with salt and pepper and a pinch of sugar if necessary then serve. Delicious with crusty bread and a green salad or just on its own.


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