symplicity. sausage cassoulet.

serves four

ingredients:
• 6 symplicity. sausages
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 cloves of garlic, chopped
• 1 tsp smoked paprika
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 400g tin cannellini beans, drained
• 400g tin haricot or butter beans, drained
• 200ml vegetable stock
• 200ml white wine or sherry
• 1 tbsp soya sauce or vegan Worcestershire sauce
• 1 bay leaf
• 2 thyme sprigs
• salt and pepper
• small bunch of parsley, chopped

optional:
• 50g breadcrumbs – for a crispy top
• a handful of kale or other leafy vegetables
• 1 tbsp symplicity. vegetable ’Nduja for extra spice and richness

method:

1. brown sausages in 1 tbsp oil for 5 minutes, turning regularly. remove, slice and set aside.
2. add remaining oil, cook onion, carrot and celery, stirring, for 5–7 minutes.
3. add garlic, paprika and tomato purée and cook for 1–2 minutes.
4. pour in wine and reduce by half.
5. add tomatoes, beans, stock, soya sauce, bay leaf and thyme. simmer gently for 30–40 minutes.
6. remove the bay leaf and thyme, adjust seasoning to taste, then return sausages to the pan.
   for extra spice and richness, stir through symplicity. vegetable ’Nduja. cook for a further 5 minutes.
7. optional: sprinkle breadcrumbs over the top and grill for 5 minutes until golden.
8. scatter with parsley and serve with crusty bread or salad.