Jamie Magazine
By Peter Begg
1 hr 25 mins
Not Too Tricky
serves 4
About the recipe
Think beyond the fry-up: sausage, beans and tomatoes combine in this English-style cassoulet.
Recipe From
Ingredients
10 banana shallots
2 cloves of garlic
6 thick Cumberland sausages
olive oil
5 sprigs of fresh rosemary
1 large glass of red wine
2 x 400g tins of chopped tomatoes
2 x 400g tins of cannellini beans
4 small dried chillies
2 large handfuls of breadcrumbs
Method
- Peel the shallots, then peel and finely slice the garlic.
- Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2 to 3 sprigs of the rosemary and a few pinches of sea salt and black pepper.
- Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly.
- Pour in the wine and simmer gently until it’s almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes.
- Preheat the oven to 180ºC/gas 4.
- Spoon the sausage mixture into a baking dish and bake for 10 to 15 minutes.
- Pick and roughly chop the remaining rosemary leaves. Crumble the chillies.
- Heat a large pan over a medium heat. Add a splash of oil, the garlic, chilli, chopped rosemary and the breadcrumbs, and stir-fry until golden brown.
- Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes. Delicious served with crusty bread.
Tags