Sausage Cassoulet

This is another one-pot recipe using store cupboard ingredients. I would advice using good quality, high pork content sausages, (at least 70%). We are lucky enough in Moate to have a butcher that makes their own award-winning sausages but most supermarkets have their own premium brand. This is a nice twist to bangers and mash as the sausages are lovely and moist and the addition of the beans/peas add to the nutritional content of the meal.

This recipe was in a recent edition of the Farmers Journal. Neven Maguire has a weekly column which I always enjoy reading. I was on the organising committee for a cookery demonstration with Neven for Mount Temple N.S. so I had the pleasure of meeting him in person. He is certainly as nice and sincere as he appears on television. His family restaurant, MacNean house and restaurant in Blacklion, Co.Cavan has won numerous awards and speaking to many, who have been lucky enough to enjoy a meal there, a superb culinary experience is reported by all. I have given enough hints so hopefully, I will be treated to such an experience some time some!

Jack and I with Neven at the Taste Of Dublin Festival last June. 

Sausage Cassoulet

Ingredients
4 tbsp olive oil
8 large sausages
1 large onion (peeled and finely chopped)
2 celery sticks (finely chopped)
400g (14oz) tin of haricot beans or chickpeas (drained and rinsed)
2 garlic cloves (peeled and finely chopped)
1 red chilli (deseeded and finely chopped)
1 tbsp chopped sage
2 x 400g tins of chopped tomatoes
1 tsp smoked paprika
Maldon sea salt and freshly ground black pepper
chopped flat-leaf parsley (to garnish)

To Serve
Crusty bread
Creamy Mashed Potatoes

Method
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Heat 1 tbsp of the olive oil in a large, heavy-based frying pan. Add the sausages and cook gently for 1-2 mins or until they are just sealed and lightly browned on all sides. Transfer the sausages to a plate and set aside until needed.
3. Wipe out the pan and then add the remaining 3 tablespoons of olive oil. Add the onion, celery, garlic, chilli and sage and then saute very gently for about 10 mins until the onion is completely softened but not browned, stirring occasionally.
4. Add the tomatoes and bring to a simmer, then cook for about 10 mins stirring occasionally, until the sauce is slightly reduced and thickened.
5. Season with salt and pepper to taste.
6. Transfer the tomato mixture to a small casserole dish- the mixture needs to fit quite snugly. Then stir in the haricot beans and smoked paprika and arrange the sausages on top, burying them down into the mixture.
7. Roast for 20-25 mins until the cassoulet is bubbling and the sausages are cooked through and tender. Scatter the parsley over and serve straight away with mashed potatoes and a basket of crusty bread.