12 September 2011

Recipe: Pork and Sausage Cassoulet

Some of you must have been rather peckish when you read my post mentioning how much we've been enjoying slow cooker meals this year, and I was surprised by the number of requests I got for this Pork and Sausage Cassoulet recipe

So I did it a little cajoling of hubby to cook it again for us this weekend - just so I could give you all the low-down with pics - and here tis!

Um that's a slight exaggeration - he didn't actually need to be asked twice - we love it that much!

Pork and Sausage Cassoulet

300g belly of pork or pork slices with fat/skin trimmed
6 pork sausages
1 onion chopped
3-4 garlic cloves chopped
3 celery sticks chopped
1 tbsp chopped marjoram
1 tbsp fresh chopped thyme
Salt and fresh ground black pepper
1 tin of cannelini beans drained
1 tin of chopped tomatoes
50g soft breadcrumbs
Fresh herbs to garnish

Preheat slow cooker on high.

Trim skin and excess fat off pork slices.



Place pork in frying pan and heat gently until fat begins to run out.



Prick sausages and add to pan and brown all over. Remove sausages and chop into large chunks.



Add onion, garlic and celery to pan, cook for 3 minutes then add chopped herbs, salt and pepper.


Layer the pork and onion mixture with the beans and chopped sausages in the slow cooker.


Pour over the tinned tomatoes in their juice.


Sprinkle over breadcrumbs and cover with lid.


Reduce temperature to low and cook for 6-8 hours. We have served this sometimes on its own, or with roasted veges or rice.


It is seriously THE TASTIEST slow cooker meal we've ever eaten. Try it, you won't be disappointed!

What a yummy way to end our weekend :-)

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