Pork Belly and Sausage Cassoulet
with a Herb Crumb and Spring Greens
Our Victoria came up with this pork belly and sausage cassoulet when her friends came to visit. You see, they’re French and she met them in the South of France. Luckily for her, she had some spare sausages in her fridge, so rustling up this beauty of a recipe was easy. Apparently, they chatted the night away with memories of summers gone by on the shores of Southern France. Bon Appétit!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
3
Carrot
1
Onion
2
Garlic Clove
5
Thyme
1
Sliced Spring Greens
Pork Belly Rashers
1.5
Provencal Herbs
1
Butter Beans
1
Chicken Stock Pot
1
Chopped Tomatoes
5
Flat Leaf Parsley
50
Breadcrumbs
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Heat your grill to medium-high and place the sausage on a baking tray underneath the grill for 15 mins, turning occasionally, until nice and golden. Once cooked, remove, slice widthways to form ‘mini sausages’ and set aside. Tip: You can keep the grill on as we will need it for later!
In the meantime, you can get on with chopping all the veggies! Peel the carrots, chop off the ends, cut it in half along its length, repeat to form four long strips, then slice at ½cm intervals to create quarter moons. Chop the top and bottom ends off the onion, cut in half and peel, then thinly slice. Peel and finely chop the garlic (if you have a garlic press you can use this!). Pick the thyme leaves. Finally, cut the tough end off the bottom of the spring greens and roughly chop into 2-3cm chunks.
Slice the pork belly rashers lengthways into 1cm strips, called ‘lardons’. Heat 1 tbsp of oil in a large ovenproof dish and cook the lardons over medium-high heat until crisp and golden. This should take about 10 mins.
Now add the carrot and onion to the dish and reduce the heat to medium. Once the veggies have softened (about 8 mins), you can add the garlic,thyme leaves,herbes de provence, a good pinch of salt and grind of black pepper. Mix together and cook for a further 2 mins.
Drain and rinse all the beans and add them to the dish, together with 250ml of boiling water, the chicken stock pot and chopped tomatoes.Bring to the boil, stirring well. Simmer for 15 mins until some of the liquid reduces. Tip: If you have some red wine sitting you might like to add a good splash of this too!
While the bean cassoulet is bubbling away you can prepare the herb crumb topping. Pick the leaves from the parsley and finely chop them. LH :In a bowl, combine the breadcrumbs, chopped parsley, 2 tbsp olive oil, a good pinch of salt and grind a of pepper. Set aside.
Carefully add your cooked sausages to the bean cassoulet, combine and top with the herb crumb topping. Place under the grill for 3 mins or until the topping is deliciously golden.
Now for the springs greens. Put 1 tbsp oil(butteris even better if you have some!) in a large frying pan over medium heat, add the spring greens and a pinch of salt and sauté for a few mins until the leaves start to wilt. Take off the heat and serve with your sausage bean cassoulet. Tip: You can add a splash of water too if things start to stick!
