Duck & Veal Sausage Cassoulet

Cuisine: French   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins

Ingredients

  • 8 Barossa Fine Foods Duck & Veal Sausages
  • 1 tbls Olive Oil
  • 1 Clove Garlic, finely chopped
  • 1 Small brown Onion, chopped
  • 1 (400gm) can Butter Beans
  • 1 (400gm) can Chopped Tomatoes
  • 150gm Roasted Red Capsicum, sliced
  • 1 tbls Italian Parsley, finely chopped
  • 1 tsp Sage, finely chopped
  • Sea Salt
  • Black pepper

Method

  1. In a heavy based fry pan heat the olive oil and cook the Duck & Veal sausages until brown on both sides.
  2. Remove the sausages from the pan and set aside, add the chopped onions and garlic, sauté until soft.
  3. Add the chopped tomatoes, drained butter beans and the roasted capsicum.
  4. Season with sea salt & black pepper, return the sausages to the pan, cover & allow to very gently simmer for 10 minutes (or until the sausages are fully cooked & the sauce has thickened.
  5. Stir through the chopped parsley & sage and serve.