TOULOUSE SAUSAGE AND MUSHROOM CASSOULET
Winter time eating means lots of yummy slow cooked dishes like this – a perfect Sunday meal of L’Authentique Toulouse pork sausages with dried and fresh mushrooms, white beans and tomato. Perfect with crusty bread!
Preheat oven to 180C.
Cover the dried mushrooms with 1 cup of just boiled water and allow to sit until required.
In a fry pan heat a little cooking oil and brown the sliced onions and garlic. Add the Toulose sausages and brown.
Remove all from the pan and place in a small deep baking tray. Pour over the tomatoes and add the bay leaves.
Pour over the mushrooms and the liquid making sure the mushrooms are evenly distributed over the sausages. Top with the sliced fresh mushrooms. Pour over the cannellini beans.
Cover and place in the preheated oven and cook for 35 minutes. Remove from the oven and serve immediately.
1 container Farro forest mix mushrooms
2 Red Onion peeled and sliced
2 cloves of garlic peeled and crushed
1 pack L'Authentique toulouse pork sausages
1 tin Chopped tomatoes
2 Bay leaves
1 punnet white button mushrooms sliced
1 cup just boiled water
1 tin Cannellini Beans