CASSOULET FG

Prep/Cooking Time: 90-120 Minutes

Ingredients

Instructions

Take the streaky bacon and remove the skin
Cut the bacon into lardons and place in a thick bottom pan
Turn on a low gas so as it heats the fat comes out from the bacon
As the bacon begins to colour add the sausages to the pan and cook until the sausages are golden
Whilst the sausages are cooking prepare the vegetables
Peel the onions and carrots and wash the celery
Cut the carrots, celery and onions into pieces of equal size around 1"in size
Peel the garlic and roughly chop
Once the sausages are coloured remove from the pan
Now add the vegetables to the pan and raise up the temperature
Cook till the vegetables begin to brown and then add the garlic
Cook for a further 2 minutes before adding to the pan the tomato and tomato paste
Mix well and add to the pan the herbs
Add enough chicken stock to cover the vegetables and leave to simmer over a low gas
After 30 minutes add to the pan the sausages and continue cooking till the sausages are cooked through
Once the sausages are cooked through remove from the heat and cool
Place the cooked mix in the fridge till needed

To serve

Open a can of cooked white beans and place in a mixing bowl (without the liquid)
Add to the bowl 2 ladels of the cooked vegetables and liquid
Mix and pour into the cast iron dish
Arrange on top 2 sausages and 120g of the confit pork belly
Place in the oven for 15 minutes at 180c or till hot through and golden
Sprinkle with toasted bread crumbs and chopped parsley