Sausage Cassoulet

Bonfire night Cassoulet

I'm hosting bonfire night festivities this year. There is always a big bonfire and fireworks in a field in town so I am hosting for drinkies beforehand and then dinner afterwards. So my mission – something warming and yummy to feed a crowd (circa 12) that doesn't need much attention, not too expensive and in-keeping with the following allergies – diary, wheat, soya, celery, red meat, raisins (I need less fussy friends!).

Well presuming people would like it to feature some sort of meat and red meat is out that leaves poultry, pork (one person doesn't eat pork but does eat sausages). Anyway, I have concluded that a nice cassoulet is the answer, not least as it is in-keeping with my current obsession with French cuisine. That way I can serve everyone a nice steaming bowlful and it is a meal in itself especially with some nice bread to mop up the sauce.

Cassoulet is one of those dishes that has dozens of variations dependent on region or family tradition. I don't tend to stick religiously to any recipe as long as the sausages, red wine and stock are good quality and it features beans, chorizo and veggies then I am happy.

I'm being awfully sexist and guessing that women would have two sausages and men three, roughly anyway, so for six couples that's 30 sausages. But I'll give you the recipe for 2 people and then you and can multiply it as necessary.

Sausage Cassoulet for 2

5 or 6 Sausages (please, please, please good quality if you want to use cheap bangers then use someone else's recipe!)

1 medium onion, finely diced

1 carrot, peeled and diced

1 small red or yellow pepper, remove the seeds and dice to the same size as the carrot

a good chunk of chorizo, diced to match the pepper and carrot

2 tbsp Olive oil (better yet rosemary oil if you have it)

1 garlic clove, crushed

1 small glass red wine

1 small glass chicken stock

1 small glass chopped tomatoes

70g dried haricot beans, soaked in cold water overnight and drained

fresh sprig of rosemary and thyme

optional – handful of breadcrumbs

Heat the oven to 200C and whack in an oven-proof dish with one tablespoon of oil in it. When hot toss in your sausages and cook for about 20 mins (no lid). When cooked reduce to 180C.

Meanwhile, heat the remaining oil in a heavy bottomed frying pan over a gentle heat, then chuck in your onion, carrot, pepper and garlic and cook stirring regularly until softened but not coloured. Now chuck in your chorizo, beans, red wine, stock, tomatoes, herbs and seasoning and bring to the boil and reduce until you have a sauce of your desired consistency.

Pour this mixture over your sausages, pop a lid on it and give it at least two hours in the oven. If you'd like twenty minutes from the end sprinkle on a handful of breadcrumbs and remove the lid for a textured crunchy topping.

Serve with crusty bread for mopping up the sauce and a green salad, if you like.