Topic: Spicy Sausage Cassoulet

[Garp]

A very simple but really tasty dish - I add pasta

[Madrasandy]

That looks really tasty Garp, whats your recipe please?

[Garp]

Will post it later Andy. Mrs G is dragging me away shopping now

[JerryM]

Hairy bikers alerted me to possibility of gem status. At time could not find decent sausage which is now sorted thanks to local small butcher.

I'd have to pre cook the sausage for the sat fat.

Looking forward to hopefully quick and easy recipe.

[fried]

Needs a topping of breadcrumbs and putting in the oven for a bit. Perfect food for a hot summer's day

[Secret Santa]

I'm particularly wary of anything suasage-like nowadays since they changed the way they inspect meat. It used to be that the carcass would be cut into for any signs of untoward matter in the meat and it would then be removed. Now elf 'n' safety in their infinite wisdom have decided there's a far greater risk of transferring contamination by this method so no more cutting for inspection.

I hope you like TB abscesses and goodness knows what else with your meat...yum! 

[Garp]

I use kabanos or chorizo, Mattesons smoked sausage and thin frankfurters 

[Garp]

Spicy Sausage Cassoulet

Ingredients:

1 lb Mixed Sausages (I use kabanos, chorizo, smoked pork, hot-dog)
1Tbsp Oil
2 Cloves garlic, crushed
1 Large Onion, sliced
1 Red Pepper, sliced
1 Tsp Chilli Powder (or to taste)
400g Tin Tomatoes
3 Tbsp Tomato Puree
1 Pork Stock Cube dissolved in

[Madrasandy]

Cheers Garp

[Garp]

You're welcome mate.

Really simple dish with few ingredients, but surprisingly tasty.

I usually use two large kabanos, one smoked sausage and five or six thin hot dogs (for four). The flavour of the sausages and stock are enough for me in this one, and the heat can be adjusted.

Sometimes have to add a little more water (or passata) - depends on how you like it