Glyn Thomas & Son - Recipe
Sausage cassoulet

A simple but hearty sausage dish


375g (12oz) dried haricot beans
2 tbsp olive oil
500g (1lb) Traditional sausages
250g(8oz) pice of smoked bacon cut into strips
2 large onions sliced
250g (8oz) piece of garlic sausage cut into 2.5cm 1 inch chunks
2x 400g (13oz) cans of chopped tomatoes
300ml (1/2 pint) chicken stock
150ml (1/4 pint) dry white wine
2 tbsp tomato puree
2 garlic cloves crushed
1 bouquet garni
salt & pepper
125-175g (4-6oz) fresh white breadcrumbs
chopped parsley to garnish

serves 8
Cooking time 11/2 hours


Soak the haricot beans in plenty of cold water and leave overnight.Drain the beans and rinse under cold running water, put the beans into a saucepan cover with fresh cold water and bring to the boil, boil rapidly for 10mins then simmer for 30mins or until tender drain.heat the olive oil in a large flameproof casserole dish add the sausages and bacon, cook for 5mins or until browned all over. take out of the dish and drain on paper towels.Slice the sausages thickly. Pour of the fat from the casserole except for 1 tbsp add the onions and cook gently, stir occaisionaly.Return the bacon and sausages to the casserole , add the beans,garlic sausage, tomatoes, stock, wine, tomato puree, garlic and bouquet garni, season with salt and pepper and bring to the boil. cover and cook in a preheated oven at 160*C (325*F, gas 3) for 1 hour, the spinkle the breadcrumbs over the top and cook uncovered for a further 30mins or until the top is a golden brown. Garnish with parsley before serving.