Sausage Cassoulet

Name: Sausage Cassoulet
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 200 g dried, white beans; 4 Onions; 3 Garlic cloves; 2–3 stalks of celery; 3 Carrots; 250 g Chorizo sausage; 2 TABLESPOONS Oil; 16 Nürnberger Rostbratwurstchen (approx. 20 g each); 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Breadcrumbs; 30 g butter in flakes

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

200 g dried, white beans
4 Onions
3 Garlic cloves
2–3 stalks of celery
3 Carrots
250 g Chorizo sausage
2 TABLESPOONS Oil
16 Nürnberger Rostbratwurstchen (approx. 20 g each)
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Breadcrumbs
30 g butter in flakes

Directions

1
Soak the beans overnight in 1.25 litres of cold water
2
Peel onions and garlic and cut into strips. Clean, wash and slice the celery. Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Remove chorizo from the skin and cut into slices
3
Heat the oil in a frying pan. Fry the Nürnberger in it for 3-4 minutes, turning. Add the chorizo and fry for another 3-4 minutes, turning over. Add onions, garlic, celery and carrots to the hot frying fat, fry for 4-5 minutes, turning over. After 3-4 minutes add tomato paste, roast a little. Take everything out. Put the beans together with soaking water (approx. 700 ml) into the roaster, cover and simmer for approx. 1 hour until the beans are soft.
4
Add sausages and fried vegetables, bring to the boil, season with salt and pepper. Remove the roaster from the stove, sprinkle with breadcrumbs and cover with butter flakes
5
Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes until brown
6
Waiting time approx. 12 hours