Ingredients

  • 8 good quality free range pork sausages
  • 1 l tomato passatta
  • 2 tins cooked butterbeans
  • 100 g green beans
  • 1 bulb garlic
  • 1 large carrot
  • 2 red onions
  • 100 g frozen broadbeans
  • 1 large celery stick
  • 100 ml red wine
  • 50 ml balsamic vinegar
  • basil pesto:
  • 100 g fresh basil
  • 50 g pine nuts
  • 50 g grated parmesan
  • 100 ml olive oil

Method

  • Cassoulet:
  • Chop onions, garlic, carrot and celery, and fry in a saucepan on a low heat until soft. Add red wine and balsamic vinegar. Reduce by half, then add in tomato passatta and simmer for 30 minutes.
  • Pesto:
  • Blitz all ingredients together in food processor.
  • To Serve:
  • Fry off sausages and keep warm in the oven. Bring tomato sauce to the boil. Add in cooked butterbeans, broad beans and green beans, and simmer for 5 minutes.
  • Divide cassoulet between 4 plates. Slice sausages in half, and place on top of cassoulet. Drizzle with some basil pesto and serve.