Smoked Wild Garlic Toulouse Cassoulet

Smoked Wild Garlic Toulouse Cassoulet

Serves 4

Takes approx 1 hour 30 minutes

Description

Our social media whizz Ellie’s easy adapted Cassoulet with Smoked Wild Garlic Toulouse Sausage cuts down on the cooking time of the original classic Cassoulet by at least 4 hours or more depending on what your Cassoulet philosophy is. This is very good news when you're after a dish rich in flavour and high on comfort in record time.

This recipe can of course be adapted for when our Wild Garlic sausages aren't in season... any of our regular Toulouse sausages will make a fine substitute. If you've got a well stocked larder this recipe will put your cupboard staples to very good use. 

Top tip! Prepare and arrange all the ingredients in front of you before you get going on the cooking... you will need to add them to the pan in relatively quick succession once the sausages have been browned.

Method

1. Preheat the oven to 180C/gas mark 4.

2. Set a deep casserole dish or dutch oven on a medium heat, pour in 1 tbsp of olive oil and once almost smoking, carefully place in the sausages and fry to brown on all sides. Remove and set aside.

3. In the same oil, add in the onions, celery, bay leaves, fennel seeds and chilli flakes, sweat down until the onions are golden and fragrant. Add in the crushed garlic, thyme leaves, bacon lardons and pork belly slices, fry until the pork belly has browned.

4. Pour in the white wine and cook off the alcohol for 4 minutes. Add in the chopped tomatoes, passata and smoked paprika, stir to combine then pour in the stock. Add in the sugar and vinegar then season at this point with a generous pinch of salt (to taste) and pepper. Place the browned sausages back into the pot at this stage. Add in both tins of beans and stir to combine everything well.

5. Increase the heat and bring to the boil then pop the lid on and turn back down to medium and let simmer for 30 minutes. Take the lid off and place in the oven for 45 minutes. This will help thicken and reduce some of the liquid, check half way through, if it is looking a little dry add a splash of water.

6. Whilst the cassoulet is in the oven, you can make the garlic, herb sauce. Add all of the ingredients into a food processor and blitz until blended but still with a slight texture. Alternatively, place the garlic, herbs, chilli flakes, salt and pepper in a pestle and mortar, pound until paste like, then squeeze in the lemon juice and stir through the olive oil. This sauce can be any consistency you like, if you want it slightly thinner continue to pour in some more olive oil.

7. Remove the cassoulet from the oven after 45 minutes, the pork belly should be lovely and tender, if not place back in for 15 minutes more. Set aside and let rest for 10 minutes before serving.

8. Spoon into shallow bowls and drizzle over some of the zingy garlic, herb sauce. Serve with crusty bread for dipping. Enjoy!

Top tip! Prepare and arrange all the ingredients in front of you before you get going on the cooking... you will need to add them to the pan in relatively quick succession once the sausages have been browned.

Ingredients

For the Cassoulet:

• Olive oil for cooking
• 4 Ginger Pig Wild Garlic, Smoked Toulouse Sausages
• 300g pork belly slices, cut into 2cm slices
• 250g Smoked Bacon Lardons
• 2 white onions, finely diced
• 2 celery sticks, finely diced
• 4 garlic cloves, peeled and crushed
• 2 fresh bay leaves
• 4 sprigs of fresh thyme, leaves pulled off stems
• 1 tbsp smoked paprika
• 1tsp chilli flakes
• 1 tsp fennel seeds
• 1 tin of chopped tomatoes
• 300g passata
• 300ml white wine
• 300ml chicken/veg stock
• 1 tin of haricot beans, drained
• 1 tin of butterbeans, drained
• 2 tsp brown sugar
• Splash of white wine vinegar
• Salt and pepper to taste

 

For the Garlic and Herb Dressing:

• Handful of coriander
• Handful of parsley
• 2 garlic cloves, peeled
• Juice of 1 lemon
• 1 tsp chilli flakes
• 4 tbsp good quality extra virgin olive oil
• 1 tsp salt
• 1 tsp pepper