Sausage recipe

It was inevitable that the Wurst would rear it's beautifully, meaty head at some point in the recipe series. Today is that day.

Since it's a Monday, we're going to do something that's dead easy; Quick Sausage Cassoulet. Do not confuse this delight with the complex version that takes an age to prepare - but make no mistake either, this wonderful, hearty, garlicky delight is an easy substitute.

You will need (to serve two hungry souls):

4 good quality sausages (Toulouse ones if you can)

4 rashers of smoked bacon - chopped

1 clove of garlic, finely chopped

1 large onion, finely chopped (optional, if you're in a rush)

1 tin of chopped tomatoes (best quality ones you can find)

1 tin of baked beans.

In a big pan, chuck in a tblsp of olive oil and bring to a decent heat on the hob. Throw in the onions, bacon and sausages and move them all around the pan until the sausages are browned on all sides and the onions are translucent and beginning to brown around the edges.

Add the tin of chopped tomatoes and stir in. Reduce the heat to a minimum. With a slotted spoon, add the baked beans spoonful by spoonful - this should mean you've only added about half the sauce to the pan. Stir it all well and bring to the boil.

Then reduce it to a vigorous simmer and leave uncovered for twenty minutes. Then serve in bowls, preferably with crusty bread, but a side salad is good too.

The only washing up is one pan and the bowls you eat from. Brilliant.

Simon has asked for some soups - they're next.

Comments

[The Dead Artist]

remove the bacon, and this get's my approval.

[NP]

Cheeky. NO ONE should use crap american bacon that's for sure.
Pancetta might be a compromise for Warriors of the Wurst.

[NP]

Still waiting for the Mercury assault.

[The Dead Artist]

I like you too much to be nasty and there is no in-fighting within the sausage crew.

[Will]

Brilliant NP. I will do this in the next few weeks, and blog about the results.

There may even be pictures.. if you are lucky.. heh.

[lauren]

for obvious reasons, this recipe doesn't interest me in the slightest, but i did like the description of browning as 'move them around the pan'.

ooh - soups!
potato and leek? dead easy! minestrone? even easier.
curry parsnip? i've no idea how to make it, but i had it the other night and it was marvellous!
looking forward to it NP.

[Simon]

I like the sound of this. a lot. reminds me of Nigel Slater's sausages and lentils recipe (1/2 hour cooking time) which, should I ever go mad and end up on death row, i would request as my final meal. but let's hope it doesn't come to that.
Looking forward to the soup - the lunch and dinner of champions. could do a gazpacho for the summer?