Sausage and White Bean Casserole with Apples
The French know a thing or two about how to treat a sausage – look to the classic cassoulet – the oven does the work, and there’s only one dish to wash!
Ingredients
1 Tbsp olive oil
1 packet L’Authentique Toulouse sausages or Bostock Chicken & Tarragon Sausage
50g lardons
1 onion, chopped
1 medium carrot, peeled and chopped
1 celery stick, chopped
1 bay leaf
½ cup dry white wine
1 tin cherry tomatoes
2 tins cannellini beans, drained and rinsed
2 Granny Smith apples, peeled, cored and diced
2 Tbsp finely chopped parsley
Method
Heat the oil in a wide saucepan and fry the sausages to colour (they don’t need to be thoroughly cooked through). Set aside
In the same pan add the lardons and cook for 3-4 mins until starting to colour and release their fat. Add the onion, carrot and celery to the pan and cook until soft, around 10 mins. Add the bay leaf and the white wine and reduce by half. Add the cherry tomatoes and cannellini beans and bring to the boil
Add the sausages back to the pan along with the apples, cover and simmer gently for 20 mins (adding a little water to the pan if it looks like drying out). Sprinkle with the parsley
Serve with a salad of winter greens