Name: Smokey sausage cassoulet
Total time: 2400 s
Yield: 4
Ingredients: 1 jar smoked tomato paste; 1 tablespoon vegetable oil; 12 British Cumberland sausage; 1 red pepper; 1 yellow pepper; 2 red onion; 2 clove garlic; 4 sprig thyme; 1 tin butter beans; 2 sweet potato jacket; 500 millilitre vegetable stock; to taste salt; to taste black pepper; to taste flat leaf parsley; to taste rustic sourdough bread

Step 1

Heat the oil (15 mL) in a large, lidded frying pan over a medium heat and sear the sausages (12) , turning occasionally, for about 6 minutes, until golden brown. Remove from the pan and set aside.

Step 2

In the same pan, cook the red peppers (1) , yellow peppers (1) , onions (2) , garlic (2 cloves) and thyme leaves (4 sprigs) for 5 minutes, until the veg are soft and starting to colour. Add the smoked tomato paste (1 jar) , stir and cook for 1 further minute.

Step 3

Drain the butter beans (1 tin) , reserving a quarter of the liquid and add both to the pan, along with the M&S sweet potato jackets (2) and vegetable stock (500 mL) .

Step 4

Return the browned sausages to the pan. Cover and simmer for 25 minutes. Season with salt (to taste) and black pepper (to taste) and scatter with chopped parsley (to taste) before serving with crusty bread (to taste) .

Smokey sausage cassoulet

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