Smokey sausage cassoulet

Smokey sausage cassoulet

Serves 6
3 tbsp olive oil
12 sausages
4 large onions, sliced
2 tsp paprika
13⁄4oz (50g) chorizo, very finely chopped
2 x 14oz cans chopped tomatoes
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 tsp balsamic vinegar
salt and freshly ground black pepper
14oz can butter beans, drained and rinsed

Serves 12
5 tbsp olive oil
24 sausages
7 large onions, sliced
4 tsp paprika
31⁄2oz (100g) chorizo, very finely chopped
4 x 14oz cans chopped tomatoes
1⁄4 cup tomato purée
1⁄4 cup Worcestershire sauce
1 tbsp balsamic vinegar
salt and freshly ground
black pepper
2 x 14oz cans butter beans,
drained and rinsed

1 Heat 1 tablespoon of the oil in a large non-stick frying pan or casserole dish over high
heat, then brown the sausages until golden on all sides. Remove with a slotted spoon and
set aside. You may need to do this in batches.
2 Add the remaining oil to the pan and fry the onions for a few minutes or until lightly
golden. Add the remaining ingredients (except the butter beans and sausages) and season
with salt and freshly ground black pepper.
3 Simmer over a gentle heat for 20–25 minutes or until the onions are nearly soft. Add the
butter beans and stir.
4 Arrange the sausages on top, cover with a lid, and cook for 20 minutes (35–40 minutes
for 12) or until the sausages are completely cooked.