Pork cassoulet
10
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
A golden crumb topping competes this French favourite!
Ingredients
Extra lean pork sausage
8 thin, (480g)
Olive oil
1½ tbs
Brown onion
1 large, finely chopped
Shortcut bacon
125 g, fat trimmed, chopped
Garlic
3 clove(s), thinly sliced
Fresh thyme
1 tsp, (2 sprigs)
Tomato paste
1 tbs
Canned diced tomatoes
400 g
Canned cannellini beans, rinsed, drained
1 400g can
Chicken stock
1 cup(s), (250ml)
Soy and linseed bread
2 slice(s)
Fresh flat-leaf parsley
2 tbs
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Heat 2 teaspoons oil in a deep non-stick frying pan over medium-high heat. Add sausages and cook, turning, for 5 minutes or until golden. Transfer to a large ovenproof dish.
2
Heat 2 teaspoons oil in same pan over medium heat. Add onion, bacon, garlic and thyme and cook, stirring, for 5 minutes or until onion has softened. Add paste and cook, stirring, for 1 minute. Add tomatoes, beans and stock and bring to the boil. Pour tomato mixture over sausages. Bake, covered, for 50 minutes.
3
Meanwhile, place bread in a food processor. Process until coarsely chopped. Transfer to a small bowl. Add parsley and remaining oil and mix until well combined. Remove cassoulet from oven. Uncover and sprinkle with breadcrumb mixture. Bake, uncovered, for 15–20 minutes or until topping is golden. Serve.
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