Recipe Pork and sage cassoulet : Practical and Delicious

Recipe Pork and sage 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 and sage cassoulet. You are currently reading Recipe Pork and sage cassoulet : Practical and Delicious. This recipe is the creation of the chef Coles Magazine. Recipe Pork and sage cassoulet requires 6h 15m, cook 2h 30m and serve 6. Caution: allergy Contains gluten, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try this classic French dish packed full of meaty goodness the whole family will enjoy!

Ingredients:

15 Ingredients

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  1 cup (200g) dry white beans
  
  
  


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  2 tbsp olive oil
  
  
  


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  500g Coles classic pork sausages
  
  
  


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  500g Coles Australian pork spare ribs, rind removed, cut into 3cm pieces
  
  
  


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  1 brown onion, coarsely chopped
  
  
  


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  1 large fennel bulb, thinly sliced
  
  
  


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  4 garlic cloves, crushed
  
  
  


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  1 cup (250ml) dry white wine
  
  
  


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  2 x 400g can Coles Brand diced tomatoes
  
  
  


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  2 cups (500ml) chicken stock
  
  
  


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  2 thyme sprigs
  
  
  


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  1 1/2 tbsp finely shredded sage
  
  
  


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  2 dried bay leaves
  
  
  


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  2 cups (140g) stale breadcrumbs (made from day-old bread)
  
  
  


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  Thyme sprigs, extra, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
  
  
  


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  Step 2
  
  
  
  
  Heat half the oil in a large ovenproof casserole dish over medium heat. Add the sausages. Cook, turning occasionally, for 8 mins or until browned all over and cooked through. Transfer to a plate. Thickly slice diagonally.
  
  
  


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  Step 3
  
  
  
  
  Add one-third of the ribs to the casserole dish. Cook, turning, for 5 mins or until browned all over. Transfer to a plate. Repeat in 2 more batches with remaining ribs.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 140C.
  
  
  


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  Step 5
  
  
  
  
  Add the onion, fennel and garlic to the dish. Cook, stirring, for 5 mins or until onion softens. Add the wine and bring to the boil. Cook for 3 mins or until wine reduces by half. Return the ribs and sausages to the dish with the tomato, stock, thyme, 1 tbs of sage and the bay leaves. Remove from heat. Add the drained white beans and stir to combine.
  
  
  


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  Step 6
  
  
  
  
  Bake, covered, for 1 1/2 hours or until pork ribs and beans are very tender. Increase oven temperature to 180°C. Combine the breadcrumbs, remaining sage and remaining oil in a small bowl. Sprinkle breadcrumb mixture over the cassoulet. Bake, uncovered, for 30 mins or until top is crisp and golden. Serve topped with extra thyme sprigs.
  
  
  

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