Walter Rose Hearty Cassoulet
Time to prepare: 1 hr 50 min
Cassoulet is a rich, slow-cooked French dish that originates from the Languedoc region in the southwest of France. It’s a hearty, comforting meal traditionally made with white beans and a variety of meats. The slow cooking process allows the flavours to meld beautifully, and it often develops a crispy crust on top from being baked. Though it’s quite filling, cassoulet is often served with a simple green salad and a robust red wine.
In Partnership with 3 rosette chef Dan Moon, we have created our idea of a hearty cassoulet containing Pork Belly and our homemade Italian and Old English sausages.
This recipe will easily feed 6 hungry people and is one to try this winter!
Ingredients
- 500g Pork Belly
- 500g Old English Sausages
- 500g Italian Sausages
- 1 Large Onion
- 6 Garlic Cloves
- 1 Sprig Rosemary
- 1 Sprig Thyme
- 2 Stick Celery
- 1 Tin Cannellini Bean
- 10 Tomatoes
- 100ml Chicken Stock
- 2 Bay Leaves
- Cracked Black Pepper
- Rock Salt
Method
1.Preheat the oven to 150c , then place pork belly on a tray and roast for 45mins to an hour, once cooked, take tray out of the oven and let rest.
2. Dice onion, carrot, celery and lightly sweat off on a low heat in a saucepan with a little bit of oil, adding rosemary and thyme , then microplane garlic into sauce and season with rock salt and pepper keeping on a low heat
3. Next, take Old English sausages out of skins and add to the saucepan. Use a wooden spoon to make sure you’re breaking up sausage meat and slowly cook.
4. Cut your tomatoes into quarters and add to saucepan, add bay leaves and your chicken stock, keeping on a low heat and reduce down.
5.Cook your Italian sausages on a tray in the oven at 170c for 15 mins then take out of the oven and pour any juice from sausages into pan mixture. Leave sausages to cool down for a while.
6. Take the skin off the pork belly and any juices in the tray again pour into saucepan as all this is, flavour! Dice pork belly into small 1-2 cm cubes and add to saucepan, then add in 300ml of passata.
7. Slice Italian sausages into finger size pieces add to saucepan, drain pulses and add to saucepan, now place all of the mixture in saucepan to a casserole dish and tin foil, place into the oven at 150c for 45mins. Take tin foil off and give a good stir and cook for a further 15 mins
8. Take out of the oven, if it looks a little dry, you can always add a touch more chicken stock or passata. Take out rosemary, thyme and bay leaves.
9. If you like, you can finish with chopped parsley
10. Serve with fresh bread, olive oil, and a nice bottle of red
