David’s sausage and butter bean cassoulet recipe


We’re celebrating national sausage week, so this week’s recipe is David’s pork sausage, chorizo sausage and butter bean cassoulet. On the specials menu Friday 2nd and Saturday 3rd November. 
6 x pork sausages
3 x chorizo sausage
2 x cloves of garlic
1 x table spoon of fresh thyme
1 x tins of tomatoes (chopped)
2 x tablespoons of tomato puree
1 x large onion sliced
2 x tins of butter beans drained
1 x vegetable stock cube
salt and pepper
olive oil
In a large pan, fry the pork sausages in a little olive oil. once cooked remove from the pan. cool, then slice.
Add the onion, garlic and thyme to the pan and cook until soft.
Then, add the sliced chorizo sausage and fry for a minute to release the oils.
Add the sliced pork sausage and the rest of the ingredients together.
Bring to the boil then transfer to an oven proof dish and bake in the oven at 200oC for one hour.
Serve with fresh crusty bread.
You can use any type of beans that you like for this recipe, or if using dried beans, soak them overnight
November in the Garden
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