Recipe Pork cassoulet : Practical and Delicious

Recipe Pork cassoulet : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pork cassoulet. You are currently reading Recipe Pork cassoulet : Practical and Delicious. This recipe is the creation of the chef Cathie Lonnie. Recipe Pork cassoulet requires 20m, cook 1h and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

16 Ingredients

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  1 tbsp olive oil
  
  
  


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  8 (750g) thick pork sausages
  
  
  


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  4 bacon rashers, rind removed, thinly sliced
  
  
  


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  1 medium brown onion, thinly sliced
  
  
  


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  1 small leek, trimmed, halved, washed, thinly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 small zucchini, thickly sliced
  
  
  


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  1/2 cup dry white wine
  
  
  


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  400g can diced tomatoes
  
  
  


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  1 cup Massel chicken style liquid stock
  
  
  


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  3 fresh thyme sprigs
  
  
  


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  400g can butter beans, drained, rinsed
  
  
  


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  2 cups fresh breadcrumbs
  
  
  


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  1/3 cup chopped fresh flat-leaf parsley leaves
  
  
  


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  50g butter, melted
  
  
  


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  salad leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C/180°C fan-forced. Heat oil in an 18cm-deep, 10 cup-capacity flameproof casserole dish over medium-high heat. Add sausages. Cook, turning occasionally, for 4 to 5 minutes or until browned. Transfer to a board. Cut sausages into thirds.
  
  
  


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  Step 2
  
  
  
  
  Add bacon to dish. Cook, stirring, for 3 to 4 minutes or until crisp. Add onion, leek and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add zucchini. Cook for 2 to 3 minutes or until lightly browned. Add wine. Bring to the boil. Add tomato, stock, thyme, beans and sausage. Cover. Bring to the boil. Transfer to oven. Bake for 20 minutes.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, combine breadcrumbs, parsley and butter in a bowl. Remove dish from oven. Remove cover. Sprinkle with breadcrumb mixture. Return to oven. Cook for 20 minutes or until breadcrumbs are golden. Serve with salad.
  
  
  

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