Sausage cassoulet

Sausage cassoulet

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A tasty fusion of plum sausages, bacon and butter beans combines to make a delicious cassoulet in this French inspired recipe.

The ingredient of Sausage cassoulet

  1. 1 kg Outback Spirit pork kakadu plum sausages
  2. 1 tablespoon Coles Brand unadulterated perfect olive oil
  3. 1 onion, chopped
  4. 175g Coles Brand short cut bacon, chopped
  5. 690g Coles Brand Italian passata
  6. 1/2 cup basil leaves, help additional supplementary leaves to advance
  7. 400g can Coles Brand butter beans, rinsed, drained
  8. 250g broccoli florets, steamed, to further

The instruction how to make Sausage cassoulet

  1. Heat a frying pan on medium. Cook sausages for 4-5 mins, turning once, until browned all over. Removed from pan. Wipe pan clean subsequently a paper towel.
  2. Heat oil in same pan approximately medium. Cook onion for 5 mins, or until soft. build up bacon and cook for 3-4 mins, or until bacon is brown. grow tomato passata, basil and 1/2 cup water. Season. Simmer for 5 mins, or until thickened slightly. accumulate beans and disturb to combine.
  3. Thickly slice sausages. build up to tomato sauce and simmer for 2-3 mins, or until cooked through. Scatter on top of higher than other basil. help subsequently broccoli.

Nutritions of Sausage cassoulet

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