Eat

Easy Sausage Cassoulet

Prep 10 mins • Cook 55 mins • Serves 4 to 6.

Portrait of Tammy Strobel
My Reading Room
Easy Sausage Cassoulet

Prep 10 mins • Cook 55 mins • Serves 4 to 6

• 1 tbsp olive oil, plus 2 tbsps extra • 300 g speck, chopped • 1 onion, chopped • 1 leek, trimmed, washed, sliced • 2 garlic cloves, crushed • 500 g pork chipotle sausages • ½ cup white wine • 2 cans (400 g) tomato puree • 1 can (400 g) butter beans, rinsed, drained • 2 sprigs rosemary leaves, picked • 1 bay leaf • 4 slices sourdough bread, torn • Salad leaves, to serve

1 Preheat oven to moderate, 180 C.

2 In a large, flameproof casserole dish, heat half oil on high. Saute speck, onion, leek, garlic 4 to 5 mins, until tender. Remove from pan.

3 Heat remaining oil in same pan. Cook sausages, turning, until golden. Return speck mixture to pan with wine. Simmer 3 to 4 mins, until liquid almost evaporates. Add tomato puree, beans, rosemary and bay leaf. Bring to boil.

4 Bake, covered, 25 to 30 mins. Season to taste.

5 In a food processor, pulse bread until coarsely chopped. Toss with extra oil. Scatter over cassoulet. Bake, uncovered, 10 to 15 mins, until golden and crisp. Accompany with salad leaves.

TIP: Speck can be replaced with bacon. For variation, add ¼ cup grated cheese to sourdough topping.

More: chopped leaves