Duck & Fennel Sausage Cassoulet
Published 1st January, 2019
Cuisine: French Serves: 4
Preparation: 20 Mins Cooking: 15 Mins
Ingredients
- 8 Barossa Fine Foods duck & fennel sausages
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 small brown onion, chopped
- 1 x 400g can butter beans
- 1 x 400g can chopped tomatoes
- 150g roasted red capsicum, sliced
- 1 tbsp Italian parsley, finely chopped
- 1 tsp sage, finely chopped
- Sea salt, to taste
- Black pepper
Method
- Heat the olive oil in a heavy-based frying pan over medium heat. Cook the duck & fennel sausages until browned on all sides. Remove from the pan and set aside.
- Add the onion and garlic to the same pan and sauté until soft and fragrant.
- Add the chopped tomatoes, butter beans and roasted red capsicum. Season with sea salt and cracked black pepper, then return the sausages to the pan. Cover and simmer gently for 10 minutes, or until the sausages are cooked through and the sauce has thickened.
- Stir through the chopped parsley and sage, then serve.
where to find us
- Find Barossa Fine Foods duck & fennel sausages in Woolworths, select independent supermarkets and Barossa Fine Foods retail stores throughout South Australia.
