Recipe Pork and sage cassoulet : Hearty Dishes and Tasty

Recipe Pork and sage cassoulet : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Pork and sage cassoulet has been designed to be as simple and easy as possible to put into practice. With 6:15 prep, 6 serving, Advanced level.

Try this classic French dish packed full of meaty goodness the whole family will enjoy!

Ingredients:

  • 1 cup (200g) dry white beans
  • 2 tablespoons olive oil
  • 500g Coles classic pork sausages
  • 500g Coles Australian pork spare ribs, rind removed, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 1 large fennel bulb, thinly sliced
  • 4 garlic cloves, crushed
  • 1 cup (250ml) dry white wine
  • 2 x 400g can Coles Brand diced tomatoes
  • 2 cups (500ml) chicken stock
  • 2 thyme sprigs
  • 1 1/2 tablespoons finely shredded sage
  • 2 dried bay leaves
  • 2 cups (140g) stale breadcrumbs (made from day-old bread)
  • Thyme sprigs, extra, to serve

Method

  • Step 1
    Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
  • Step 2
    Heat half the oil in a large ovenproof casserole dish over medium heat. Add the sausages. Cook, turning occasionally, for 8 mins or until browned all over and cooked through. Transfer to a plate. Thickly slice diagonally.
  • Step 3
    Add one-third of the ribs to the casserole dish. Cook, turning, for 5 mins or until browned all over. Transfer to a plate. Repeat in 2 more batches with remaining ribs.
  • Step 4
    Preheat oven to 140C.
  • Step 5
    Add the onion, fennel and garlic to the dish. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 3 mins or until wine reduces by half. Return the ribs and sausages to the dish with the tomato, stock, thyme, 1 tbs of sage and the bay leaves. Remove from heat. Add the drained white beans and stir to combine.
  • Step 6
    Bake, covered, for 1 1/2 hours or until pork ribs and beans are very tender. Increase oven temperature to 180°C. Combine the breadcrumbs, remaining sage and remaining oil in a small bowl. Sprinkle breadcrumb mixture over the cassoulet. Bake, uncovered, for 30 mins or until top is crisp and golden. Serve topped with extra thyme sprigs.

Pork and sage cassoulet

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