Time: 45 minutes
Serves: 4
Ingredients
- 25g butter
- 1 tbsp olive oil
- 8 good-quality sausages
- 1 tbsp fennel seeds, crushed
- 2 sprigs rosemary, leaves only
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 stick celery, finely diced
- 4 cloves garlic, finely sliced
- 150ml white wine
- 1 tsp Dijon mustard
- 1 chicken stock cube
- 2x400g tins cannellini beans, drained
- ½ head sweetheart cabbage, tough stem removed, roughly chopped
- 100ml double cream
- Sea salt & freshly ground black pepper
For the crumbs:
- 200g sourdough
- 75g butter
- 2 sprigs rosemary, leaves only
- 2 cloves garlic, finely chopped
- Small handful flat-leaf parsley, finely chopped
Method
1. Preheat the oven to 200C/180C fan/400F/Gas Mark 6.
2. Set a wide shallow casserole dish with a lid over a medium heat and add the butter and oil. Add the sausages and brown evenly on all sides for a few minutes, then remove from the pan and set aside.
3. Add the fennel seeds, rosemary leaves, finely chopped onion, carrot and celery, along with some salt and pepper and cook for 5-7 minutes until the vegetables are tender and sweet. Add the sliced garlic and cook for a couple of minutes, then add the white wine and allow everything to bubble away for a couple of minutes.
4. Stir through the Dijon, and add the stock cube, then drain one tin of beans and add to the pan, pour the second tin directly into the pan, along with the liquid from the tin, and stir to combine everything. Stir through the torn cabbage and double cream, then place the sausages on top of the cassoulet and place the lid on top and place into the oven to cook for 20-25 minutes until the sausages are cooked through and the cassoulet is piping hot throughout.
While the cassoulet cooks, place the bread into a blender and pulse until you have a coarse crumb with some large and some smaller bits. 6. Put the butter into a large frying pan and let it melt, then add the rosemary, garlic and crumbs and stir everything together to combine. Continue to cook, stirring, until the crumbs are golden and crisp and the garlic is fragrant, then remove from the heat and stir through the parsley. 7. Serve in big bowls with crumbs scattered on top of the cassoulet, plenty of black pepper and a drizzle of olive oil to finish.
5. While the cassoulet cooks, place the bread into a blender and pulse until you have a coarse crumb with some large and some smaller bits. 6. Put the butter into a large frying pan and let it melt, then add the rosemary, garlic and crumbs and stir everything together to combine. Continue to cook, stirring, until the crumbs are golden and crisp and the garlic is fragrant, then remove from the heat and stir through the parsley. 7. Serve in big bowls with crumbs scattered on top of the cassoulet, plenty of black pepper and a drizzle of olive oil to finish.
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