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Pork and sage cassoulet
Pork and sage cassoulet
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Prep Time:
375 minutes
Cook Time:
150 minutes
Total Time:
525 minutes
Indulge in a hearty and satisfying classic French meat dish loved by all!
Ingredients:
  • 200g bean
  • 36.40 gm olive oil
  • 500g classic pork sausages
  • 500g pork spare ribs, rind removed, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 1 large fennel bulb, thinly sliced
  • 4 garlic cloves, crushed
  • 250ml white wine
  • 2 x 400g can Brand diced tomatoes
  • 500ml chicken stock
  • 2 thyme sprigs
  • 30.00 ml finely shredded sage
  • 2 dried bay leaves
  • 140g breadcrumbs
  • Thyme sprigs, extra, to serve
Instructions:
  • In a large bowl, generously cover the beans with cold water and let them soak overnight.
  • In a large ovenproof casserole dish over medium heat, heat half the oil. Add the sausages and cook for 8 minutes, turning occasionally, until they are browned all over and cooked through. Transfer the sausages to a plate and slice them thickly on a diagonal.
  • Add a portion of the ribs to the casserole dish and cook for 5 minutes, turning occasionally until they are browned all over. Transfer the browned ribs to a plate. Repeat this process with the rest of the ribs in two more batches.
  • Preheat your oven to 140C.
  • Sauté the onion, fennel, and garlic in the dish until the onion softens. Pour in the wine and simmer until it reduces by half. Add back the ribs and sausages, then mix in the tomato, stock, thyme, sage, and bay leaves. Take off the heat and gently fold in the drained white beans.
  • Cover and bake for 1 1/2 hours, or until pork ribs and beans are very tender. Then raise oven temperature to 180°C. Mix breadcrumbs, remaining sage, and remaining oil in a small bowl. Sprinkle over the cassoulet. Bake, uncovered, for 30 minutes or until the top is crisp and golden. Serve topped with extra thyme sprigs.

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