Try this Sausage Cassoulet. Come in and see us for the free range @BlythburghPork  belly and Tuscan Sausages. Cassoulet is a hearty dish with big flavours, definitely comfort food that is just right for cold weather. This is an easy dish to prepare and will be popular with all the family.

We have the very best Blythburgh Free Range Pork on our counter that will make this a very tasty meal. Their meat is truly free range with their animals enjoying a wholesome lifestyle and natural diet. This makes for a slower growth rate that provides a superior flavour.

Thanks to the Love Pork website for this recipe Suasage cassulet from lovepork

 

 

Cooking time: 95 minutes Serves: 4

Ingredients for Sausage Cassoulet

400g  Sausages from Morley Butchers – our meaty Tuscan Sausages would be very good for this

2 tblsp Olive Oil

400 g  Free Range Blythburgh Pork belly cut, into 3-5cm cubes

1 Onion, peeled and quartered

1 Garlic clove, peeled and crushed

4 Large tomatoes, quartered

2 Sprigs of fresh thyme

1  Can Cannellini beans, drained (300g approx)

Black pepper to taste

250ml Pork or Chicken stock

100g Fresh breadcrumbs

Sausage Cassoulet cooking method

Pre heat the oven 180C/350F/Gas 4.

Heat the oil in an oven proof casserole dish, add the diced free range pork belly and brown lightly. Add the onions and soften, then add the garlic and fry for a further 1 minute. Do not allow the garlic to brown.

Add the tomatoes, thyme, cannellini beans, black pepper and stock to the dish. Cover the casserole dish and place in the oven to cook for 40 minutes. Meanwhile fry or grill the Tuscan Sausages and place to one side.

After cooking the pork for 40 minutes add the sausages to the dish, cover with a lid and place back in the oven for a further 20 minutes.

Remove the dish from the oven and scatter a thick layer of breadcrumbs over the top, cover and return to the oven for 20 minutes. Finally remove the lid and brown the top in the oven for a further 10 minutes.

Serve with chunky bread and a green salad