Sausage and Potato Cassoulet

Cook in Cook in:
25 - 30 mins
Serves Serves:
4
Per Serving %RI
TOTAL SUGARS 2.2g 2%
5%
FAT 4.6g 6%
SAT FAT 1.6g 8%

Method

Place a casserole pot over a medium heat, add half of the olive oil and cook the onions and carrot for 3-4 minutes until soft.

Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.

Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.

Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring frequently.

Ingredients

500g fluffy potatoes, e.g. Maris Piper/Rooster potatoes, cut into chunks

1 tablespoon olive oil

2 onions, peeled and sliced

2 garlic cloves, peeled and crushed

1 carrot, peeled and chopped

8 good quality sausages

½ teaspoon freshly chopped rosemary

1 tablespoon Worcestershire sauce

250ml hot vegetable stock

1 tablespoon freshly chopped parsley

1 x 400g can haricot beans, drained

1 x 400g can chopped tomatoes

500g fluffy potatoes, e.g. Maris Piper/Rooster potatoes, cut into chunks 1 tablespoon olive oil 2 onions, peeled and sliced 2 garlic cloves, peeled and crushed 1 carrot, peeled and chopped 8 good quality sausages ½ teaspoon freshly chopped rosemary 1 tablespoon Worcestershire sauce 250ml hot vegetable stock 1 tablespoon freshly chopped parsley 1 x 400g can haricot beans, drained 1 x 400g can chopped tomatoes

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