Page 28 - Transport Talk Issue 143

TransspporotertreTralTkaNlko 1N4o2 143
CAMPERVAN COOK BOOK
SAUSAGE CASSOULET
Ingredients
 5 tsp of olive or rapeseed oil Pork sausages, approx 750g 1 onion, peeled and sliced 2 tbsp tomato purée
1 stick of celery, diced
1 carrot, peeled and diced
2 crushed cloves of garlic Chopped tomatoes, approx 400g Cannelini beans, approx 300g Beef stock 250ml
1 sprig of rosemary
Chopped parsley
Salt and pepper
Olive oil to garnish (optional)
Method
1 Heat the olive or rapeseed oil in a large pan.
2 Add the sausages and fry until brown.
3 Remove the sausages and set aside
on a warm plate.
4 In the same pan, then fry the onions
and tomato purée for 1 minute.
5 Add the celery, carrot and garlic, then
the tomatoes, cannelini beans, stock
and rosemary and bring to the boil.
6 Put the sausages back in and simmer
gently for 10 minutes.
7 Serve and drizzle with olive oil if desired.
Serves 4 30
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