Sausage, Pepper and Porcini Lentil Stew
Rich and hearty, this sausage stew is a tasty one pan meal
Good, better, best
+ Good – Budget-friendly swaps: switch out the bacon hock, belly pork, lamb shoulder and Toulouse sausages for standard butcher’s cuts.
++ Better – Recipe
+++ Best – Special sides: elevate the dish by serving it with a light salad, garlicky roast potatoes or well-seasoned rice to soak up the sauce.
Cassoulet
Food
Main Courses
French
A rich and hearty Winter warmer with flavourful Bisto Bouillon.
10 Servings
Ingredients
• 1kg white cannellini beans, soaked in cold water for 24 hours
• 500g belly pork, with rind
• 1 smoked bacon hock
• 2 onions, diced
• 2 leeks
• 8 garlic cloves
• 30g parsley
• 8 thyme sprigs
• 2 bay leaves
• 20g Bisto Vegetable Bouillon Paste
• 1l boiling water
• 500g lamb shoulder, diced
• 20 75g Toulouse sausages
• 500g tomatoes, chopped
• 4 tbsp tomato puree
Method
- Remove the rind from the belly pork and place into a large saucepan with soaked beans, bacon hock, onion, whole leek and 5 cloves of garlic (skin on) plus the parsley, thyme and bay leaves tied with a strip of leek as a Bouquet Garni. Dissolve the Bisto Vegetable Bouillon Paste in the boiling water and add to the pan. Bring to the boil, skim, cover with a lid and simmer for 1 hour.
- Dice the belly pork and brown in a hot pan then place onto a shallow roasting tray. In the same pan, brown the diced lamb and add to the pork. Place the sausages onto the roasting tray and pop into a pre-heated oven at 170°C for 10 minutes.
- Drain the beans, reserving the cooking liquid and garlic but discarding everything else. Cut the sausages into thick slices and place into a large casserole dish with the beans, pork and lamb. Add the cooking liquid, chopped tomatoes and tomato puree.
- Pulp and skin the cooked garlic and add to the dish before seasoning to taste. Cover with a lid and place in a pre-heated oven at 150°C for a further 2 hours. Check regularly to ensure it’s not dry and add more stock if needed.
- Chop the parsley and remaining 3 garlic cloves then add to the breadcrumbs. After 90 minutes, remove the cassoulet, sprinkle the breadcrumbs on the top and return to the oven for the final 30 minutes, uncovered, to brown.
