Bean and sausage cassoulet - The Field
Bean and sausage cassoulet recipe from The Field magazine, serving 10, slow-cooked in goose fat with bacon and herbs for a hearty, rustic meal.
Ingredients
- smoked streaky bacon
- 10 Toulouse sausages
- 12 cloves garlic
- Salt and pepper
- 2 glasses red wine
- 2 tins good Italian chopped tomatoes
- Small bunches sage, thyme and rosemary tied with bacon rind
- 1kg (21⁄4lb) white cannellini beans
- 4 handfuls dry white breadcrumbs
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