Pot-roasted pork sausages with cassolet
Published 08/10/2011 | 05:00
You will need
4 tbsps olive oil
8 large pork sausages
1 large onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
1 red chilli, seeded and finely chopped
1 tbsp chopped fresh sage
2 x 400g cans chopped tomatoes
400g/14oz cans haricot beans, drained and rinsed
1 tsp smoked paprika
1 tbsp flat-leaf parsley, chopped
Maldon sea salt and freshly ground black pepper
crusty bread, to serve
Pre-heat the oven to 180Â°C/350Â°F/ Gas mark 4. Heat one tablespoon of the oil in a large heavy-based frying pan. Add the sausages and cook gently for one to two minutes, or until just sealed and lightly browned on all sides.
Transfer to a plate and set aside until needed.
Wipe out the frying pan and then add the remaining three tablespoons of the olive oil.
Tip in the onion, celery, garlic, chilli and sage, then sauté very gently for about 10 minutes until the onion is completely softened but not coloured, stirring occasionally.
Add the tomatoes, then bring to a simmer and cook for about 10 minutes until the sauce is slightly reduced and thickened, stirring occasionally. Season to taste.
Transfer the tomato mixture to a small roasting tin or casserole dish that fits the mixture quite snugly and stir in the haricot beans and smoked paprika, then arrange the sausages on top, burying them down into the mixture.
Roast for 20-25 minutes until the cassoulet is bubbling and the sausages are cooked through and tender. Scatter the chopped flat-leaf parsley over the top and serve straight to the table with a bowl of crusty bread. Allow guests to help themselves.