Sausage cassoulet

• vegetable oil↗1 tbsp tbsp
• Toulouse-style sausages↗12
• bacon lardons↗200g g
• onions↗2

  finely chopped

• celery↗2

  sticks, finely chopped

• garlic cloves↗2

  crushed

• smoked paprika↗1 tbsp tbsp
• thyme↗½ bunch of

  leaves picked and roughly chopped

• white wine↗200ml ml
• chopped tomatoes400g can g
• chicken or veg stock↗200ml ml

  (fresh or 1/2 a stock cube crumbled in 200ml water)

• butter beans↗400g can g

  drained and rinsed

• haricot beans↗400g can g

  drained and rinsed

• caster sugar↗1 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side – you don’t have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.

2. 2

   Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.