extra lean pork sausage
8 thin, (480g)
1 large, finely chopped
Hans 98% Fat Free Short Cut Bacon
125 g, fat trimmed, chopped
3 clove(s), thinly sliced
1 tsp, (2 sprigs)
canned diced tomatoes
canned cannellini beans, rinsed, drained
1 cup(s), (250ml)
soy and linseed bread
fresh flat-leaf parsley
- 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.
- 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.
- 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.