INGREDIENTS: 6 toulouse sausages or italian sausages with fennel seeds work very well. 2 cans cannellini beans 200 grms bacon lardons 750 grms fresh tomatoes 1 lrg onion 2 cloves garlic 2 tsp dijon mustard salt & pepper 100ml water 2 tbsp olive oil sprig of fresh thyme small sprig rosemary parsley and chives for garnish
METHOD: Firstly fry off the sausages to give them a nice colour all around.Whilst they are frying chop onion and garlic finely. Once the sausages are done slice into coins and leave to one side. Next fry off onions, garlic and lardons to get some colour on them.Once done add dijon mustard and stir in, when it is combined add water to de-glaze pan.Leave to one side
Now slice tomatoes into quarters and de-seed them, leaving just the flesh.Chop them up into cubes and place them in a large saucepan, add the sausages and the lardon mix as well.put on a low heat adding the thyme and rosemary and simmer for about an hour.Drain white beans and add to the cassoulet, cook for a further 40mins.Done I love this with cheese on toast, perfect combination.