Spiced sausage cassoulet

Sausage Bake

Serves 4

  • 150 g higher-welfare pork belly, skin off, bone out

  • 4 quality sausages, (at least 80% meat)

  • olive oil

  • 2 carrots

  • 1 red onion

  • 1 teaspoon sweet smoked paprika

  • 1 x 700 ml jar of passata

  • 1 x 400 g tin of cannellini beans

  • ½ bunch of fresh rosemary

  • 1 ciabatta loaf

  • 1 clove of garlic

  • 2 ripe cherry tomatoes, or 1 ripe tomato

  • extra virgin olive oil

In the spirit of super-tasty affordable food, I've spiced up a simple, rustic sausage cassoulet with the addition of a little pork belly. It's simple to put together, then just chugs away, becoming more and more intense in flavour as it cooks. It's made even more delicious served with toasted bread rubbed with tomato and garlic. Enjoy!



Preheat the oven to 180°C/350°F/gas 4. Carefully cut the pork belly into 12 chunky lardons and put into a large ovenproof casserole pan on a medium heat with the sausages and a lug of olive oil. Keep them moving while you peel the carrots and slice them into chunks at an angle, and peel the onion and cut into wedges. When the pork belly and sausages are lightly golden, remove the sausages and carefully slice each one into three at an angle, then put back into the pan with the carrot, onion and paprika and cook for a further 15 minutes, stirring regularly.



Tip the passata into the pan. Half fill the empty passata jar with water, swirl it around and pour into the pan. Drain and add the cannellini beans and a pinch of salt and pepper, then stir well. Cover with tin foil and place in the oven for 20 minutes. Meanwhile, pick and roughly chop the rosemary leaves, then toss them in a lug of olive oil. When the time's up on the cassoulet, remove and discard the foil, then sprinkle with the oiled rosemary and place back in the oven for a further 30 minutes, or until thick and delicious.



Meanwhile, halve the ciabatta lengthways and pop it into the oven when the cassoulet has roughly 20 minutes to go. Halve the garlic clove and rub it all over the ciabatta a couple of times during cooking to build up flavour. Remove the cassoulet pan and ciabatta from the oven, then halve the tomatoes and rub them all over the bread, drizzle it with extra virgin olive oil and sprinkle with a small pinch of salt. Serve right away next to the cassoulet, to soak up all that lovely sauce.



Jamie's top tip: This is a fantastic humble base recipe, but, if you have access to other meat or game, a few chunks of things like rabbit, duck or pheasant added in here would also be delicious.

Nutritional Information

Spiced sausage cassoulet

A simple, rustic sausage cassoulet

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In the spirit of super-tasty affordable food, I’ve spiced up a simple sausage cassoulet with the addition of a little pork belly
Serves 4
1h 20m
Not too tricky
Method

In the spirit of super-tasty affordable food, I've spiced up a simple, rustic sausage cassoulet with the addition of a little pork belly. It's simple to put together, then just chugs away, becoming more and more intense in flavour as it cooks. It's made even more delicious served with toasted bread rubbed with tomato and garlic. Enjoy!

Preheat the oven to 180°C/350°F/gas 4. Carefully cut the pork belly into 12 chunky lardons and put into a large ovenproof casserole pan on a medium heat with the sausages and a lug of olive oil. Keep them moving while you peel the carrots and slice them into chunks at an angle, and peel the onion and cut into wedges. When the pork belly and sausages are lightly golden, remove the sausages and carefully slice each one into three at an angle, then put back into the pan with the carrot, onion and paprika and cook for a further 15 minutes, stirring regularly.

Tip the passata into the pan. Half fill the empty passata jar with water, swirl it around and pour into the pan. Drain and add the cannellini beans and a pinch of salt and pepper, then stir well. Cover with tin foil and place in the oven for 20 minutes. Meanwhile, pick and roughly chop the rosemary leaves, then toss them in a lug of olive oil. When the time's up on the cassoulet, remove and discard the foil, then sprinkle with the oiled rosemary and place back in the oven for a further 30 minutes, or until thick and delicious.

Meanwhile, halve the ciabatta lengthways and pop it into the oven when the cassoulet has roughly 20 minutes to go. Halve the garlic clove and rub it all over the ciabatta a couple of times during cooking to build up flavour. Remove the cassoulet pan and ciabatta from the oven, then halve the tomatoes and rub them all over the bread, drizzle it with extra virgin olive oil and sprinkle with a small pinch of salt. Serve right away next to the cassoulet, to soak up all that lovely sauce.

Jamie's top tip: This is a fantastic humble base recipe, but, if you have access to other meat or game, a few chunks of things like rabbit, duck or pheasant added in here would also be delicious.

Nutritional Information Amount per serving:
  • Calories 744 37%
  • Carbs 61.3g 27%
  • Sugar 15.7g 17%
  • Fat 40.2g 57%
  • Saturates 13.4g 67%
  • Protein 31.2g 69%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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