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Pork and sausage cassoulet
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Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Easy one-pot freezer-friendly pork and sausage casserole with fennel, beans, and crispy crouton topping.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 1kg pork shoulder, trimmed, cut into 3cm pieces
  • 450g packet Italian-style sausages
  • 1 brown onion, finely chopped
  • 1 medium fennel bulb, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, finely chopped
  • 800g can diced tomatoes
  • 255.00 gm chicken style liquid stock
  • 2 dried bay leaves
  • 450g loaf ciabatta, crusts removed, cut into 1cm cubes
  • 20.00 ml sage leaves, finely shredded
  • 400g can cannellini beans, drained, rinsed
Instructions:
  • Preheat the oven to 160C/140C fan-forced. In a large flameproof casserole dish, heat 1 tablespoon of oil. Brown the pork in batches for 5 minutes. Transfer to a heatproof bowl. Brown the sausages for 5 minutes, then transfer to a plate. Slice the sausages thickly and set aside.
  • In a dish, heat the remaining 2 teaspoons of oil. Add onion, fennel, and carrot and cook while stirring for 5 minutes until the onion has softened. Then add garlic and cook for 1 more minute until fragrant.
  • Add the pork and sausage back to the dish with tomatoes, chicken stock, and bay leaves. Allow it to come to a gentle boil, then transfer to the oven. Cook covered, stirring occasionally, for 2 hours or until the pork is tender.
  • Preheat the oven to 200C/180C fan-forced. Mix bread, sage, and remaining oil in a bowl. Season with salt and pepper. Add beans to the cassoulet, stir well. Sprinkle the bread mixture on top. Bake for 15-20 minutes until golden and crispy. Let it rest for 10 minutes before serving.

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