7
Nov
THE BLUE PIG COMPANY
CASSOULET (or Sausage and Bean Casserole)
You will need:
450g Blue Pig Toulouse Sausage
100g Blue Pig Pancetta
Tin of Tomatoes
Tin of Canellini or simaliar drained
An onion
A couple of carrots
Ditto celery
Herbs of your choice
Heat a casserole and add some olive oil. Chop your onions, carrots and celery and chuck in the pot. Roughly chop the pancetta and add to pan. Fry gently till the vegetables are soft. Add the sausages, tomatoes and beans plus some stock or water to cover and season. Put the lid on and simmer gently for a couple of hours. Serve with crusty bread. This is even better if you leave it over night and reheat the next day.
This type of stew is really relaxed as you can ring the changes depending what is in season or to your taste. So you can alter the beans or the vegetables. Put in what ever herbs you like or even some basil pesto. But always make sure you do not make it too low fat as the fatty pancetta, the suasages and the beans work together. You can even put more stock in and then add pasta which will thicken it up if left a while.
And its always a hit with kids – even fussy teenagers!