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Cassoulet
Cassoulet
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Savory French stew with pork, sausage, and cannellini beans.
Ingredients:
  • 4 (about 400g) beef sausages
  • 300g speck, cut into 2cm pieces
  • 500g diced pork
  • 2 brown onions, halved, coarsely chopped
  • 250ml (1 cup) dry red wine
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can cannellini beans, rinsed, drained
  • 6 sprigs fresh thyme
  • 1 bouquet garni (MasterFoods brand)
  • Salt & freshly ground black pepper
  • 105g (1 1/2 cups) fresh breadcrumbs (made from day-old bread)
  • Steamed green beans, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat the oven to 160°C. In a large flameproof casserole dish over medium heat, brown the sausages for about 5 minutes, turning occasionally. Slice the sausages diagonally and transfer to a heatproof bowl.
  • 1. Cook the speck in the casserole dish until browned all over. Transfer to the bowl with the sausage. 2. Brown half of the pork in the casserole dish, then transfer to the bowl. 3. Repeat with the remaining pork, reheating the casserole dish between batches.
  • In a casserole dish, sauté onion and garlic until onion softens. Pour in wine and bring to a boil. Add sausages, speck, pork, tomato, cannellini beans, thyme, and bouquet garni, stirring to combine. Take off the heat and season with salt and pepper.
  • Preheat the oven. Bake for 1 hour. Sprinkle half of the breadcrumbs on top. Continue baking for 30 minutes. Stir the breadcrumbs into the pork mixture. Increase oven temperature to 180°C. Sprinkle remaining breadcrumbs over the pork mixture. Bake until breadcrumbs are golden brown and pork is tender, for about 30 minutes more. Remove from oven.
  • Divide the cassoulet onto plates and serve with green beans and crusty bread for an irresistible meal.

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