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Speedy sausage and white bean cassoulet
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2 tbsp olive oil
324g pack Waitrose 8 Honey and Rosemary Pork Chipolatas Wrapped in Oak Smoked Dry Cured Bacon
1 onion, chopped
2 garlic cloves, crushed
150ml red wine
400g can cannellini beans, drained and rinsed
350g tub essential Waitrose Tomato and Chilli Sauce
50g fresh white breadcrumbs
2 tbsp chopped fresh parsley
1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp of the oil in a large frying pan and cook the chipolatas, onion and garlic for 5 minutes until golden brown. Lift out the chipolatas and set aside.
2. Stir the wine into the pan and bubble for 1 minute, then stir in the beans and gently warm through. Tip the bean mixture into a small heatproof dish and sit the chipolatas on top. Bake for 15 minutes until the chipolatas are nicely browned and cooked through without any pink meat.
3. Meanwhile, stir together the breadcrumbs, parsley and remaining oil. Scatter over the top and return to the oven for 3-5 minutes until crunchy and golden.
This ideal for preparing ahead. Cook until the end of step 2 then chill or freeze. Thaw and reheat thoroughly to serve.
Typical values per serving: