james martin's sausage cassoulet

James Martin  

My luxury take on sausages and beans

serves 8, ready in 25 mins

5tsp rapeseed oil
750g Extra Special Pork Sausages
1 onion, sliced
2tbsp tomato purée
1 stick celery, diced
1 carrot, peeled and diced
2 cloves garlic, crushed
390g carton Chosen by you Thick Cut Chopped Tomatoes
300g can Good & Balanced Cannellini Beans, drained
250ml beef stock
1 sprig rosemary
Small bunch parsley, chopped
Olive oil, to garnish (optional)

Heat the rapeseed oil in a large pan, add the sausages and fry until brown. Remove and set aside on a warm plate.

In the same pan. Fry the onion and tomato puree for 1 min. Add the celery, carrot and garlic, then the tomatoes, cannellini beans, stock and rosemary. Bring to the boil, put the sausages back in and simmer gently for 10 mins. Season, then sprinkle over the parsley.

Serve in bowls drizzled with olive oil, if you like.