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Chicken Cacciatore

Chicken Cacciatore

This classic Italian dish, also known as hunter...

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Cassoulet of Butter beans and Toulouse Sausage




Toulouse is the capital of the Midi Pyrenees in South West France and is famous for it’s wonderful sausage or saucisse, as it’s actually called.
These sausages consist of coarsely chopped lean pork, salt, spices, a pinch of sugar, and occasionally garlic and wine.
Although the best place to buy Saucisse de Toulouse is in the city itself, they are sold in other parts of France. In UK we have them for sale in some of our supermarkets. If you are unable to find them good quality pork sausages can be used.
This dish when served with mashed potatoes is wonderful but would work just as well with fresh crusty bread.
INGREDIENTS
• 2 tbls Olive oil
• 450g  Toulouse sausages or good quality pork sausages
• 200g Lardons (cubed streaky bacon)
• 1 garlic clove, finely chopped
• 1 large leek, sliced
• ½ tsp chilli flakes
• 1 bay leaf
• 275ml white wine
• 200ml chicken stock
• 2 x 400g tins of butter beans, drained and rinsed
• Seasoning
• Parsley for garnish
METHOD
1. In the inner pot add the olive oil.
2. When hot add the sausages and brown them.
3. Once browned remove them and add the lardons and garlic. Fry for 3 minutes stirring occasionally.
4. Add leek, chilli flakes, bay leaf, white wine and stock. Bring to the boil and add the browned sausages and butter beans.
5. Bring back to the boil, then turn down to a simmer and put the lid on the inner pot.
6. Simmer for 5 minutes.
7. Turn off the heat and place the inner pot into the insulated outer container.
8. Shut the lid and leave to thermal cook without power for a minimum of 2 hours.
9.  Check the seasoning before serving and adjust if necessary.
10. Serve with mashed potatoes or crusty bread.
11. Garnish with finely chopped parley.
NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.