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Chicken sausage cassoulet
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1 tsp vegetable oil
4 Heck Chicken Italia sausages, cut into chunks
½ x 400g pack Cooks’ Ingredients Soffritto Mix
6 sprigs thyme, leaves only
300ml chicken stock
227g can chopped tomatoes
½ x 250g pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
400g can of haricot or flageolet beans, drained
200g pack thick cut spring greens
25g Cooks’ Ingredients Fresh Breadcrumbs
1. Heat the oil in a wide non-stick pan, then sizzle the sausages, soffritto and most of the thyme for 10 minutes until the sausages are golden and the vegetables are softening. Preheat the grill to high.
2. Stir in the stock, tomatoes, lentils and beans. Cover, with lid ajar, and simmer for 8 minutes. Add the greens and cook for a further 2 minutes until the vegetables are soft. Add a splash of water if needed and season.
3. Scatter the breadcrumbs over the sausages and beans. Season, then grill for 3 minutes or until golden. Scatter with more thyme leaves to serve. Enjoy with a dressed green salad.
Cook’s tip For a Spanish-inspired one pot, change the beans for chick peas and add hot smoked paprika. Leave out the breadcrumbs and finish with flat leaf parsley.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in March 2018.
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