How To Cook Chicken Sausage and Leek 'Cassoulet'

Name: How To Cook Chicken Sausage and Leek 'Cassoulet'
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 4 x free-range chicken sausages; 2 tbls. Olive oil or Chicken Schmaltz; 400g tinned Haricot beans; 1 leek diced; 2 clove garlic crushed; Handful of Cavolo Nero stalks removed & roughly chopped; 200 ml rich poultry (hot); 1 Tsp. corn flour mixed with a little cold water; Small handful picked fresh oregano; Sea salt & white pepper; 50g Panko or sourdough breadcrumbs dry-fried until golden

10 mins
15 mins
easy
2

Recipe by

Jeff Baker

Ingredients

4 x free-range chicken sausages
2 tbls. Olive oil or Chicken Schmaltz
400g tinned Haricot beans
1 leek diced
2 clove garlic crushed
Handful of Cavolo Nero stalks removed & roughly chopped
200 ml rich poultry (hot)
1 Tsp. corn flour mixed with a little cold water
Small handful picked fresh oregano
Sea salt & white pepper
50g Panko or sourdough breadcrumbs dry-fried until golden

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Method

chicken sausage and leek 'cassoulet' recipe ingredients

Preheat a heavy-based frying pan over medium-high heat with a little poultry fat or oil and pan fry the sausages for 5 to 6 minutes, turning frequently on all sides until golden brown.

METHOD FOR THE BEANS:

In a heavy-based casserole, soften the leek and garlic in the oil or schmaltz for 5 minutes over medium-low heat.
Next, add the hot stock, Cavolo Nero and drained beans, bringing to a simmer and thickening with the cornflour mix.
Fold through the chopped oregano and sausages, season to taste with salt and pepper and gently simmer for the final couple of minutes.