Crunchy One Pot Chipolata Cassoulet

Published
14/03/2017 by

One Pot Chippolata recipe

 


Emma Martin writes a top ten blog called ‘Life at the Little Wood’, which shares her ‘life and style’ in bringing up a family and building a ‘forever’ home.  Her blog has thousands of loyal followers and really catches the essence of family life, with plenty of stunning design ideas and lots of beautiful pictures that provide a real taste of the country and life around Little Wood.  It inspires us all to set out with the whole family on a spring stroll and then return home for a delicious warming hotpot. The team at debbie&andrew’s loved this idea so much, they challenged Emma to create a typical recipe that her family would all enjoy after a wander through the Little Wood.

 

New Perfect Little Pork Chipolata

 

debbie&andrew’s latest ‘welly good idea for a sausage’ is a tender but succulent chipolata.  It is designed with the family in mind with reduced levels of fat and salt as well as being gluten wheat and dairy free.  Once Emma had tasted the Perfect Little Pork Chipolatas, she produced this fabulous recipe. It is delicious and just right for the family to cook as a spring surprise (perhaps on Mothering Sunday – hint hint!).  It’s hearty, warming and really simple to make.


Ingredients

1 pack of debbie&andrew’s Perfect Little Pork Chipolatas

2 red onions, finely sliced

2 garlic cloves, crushed (or 2 teaspoons lazy garlic)

2 x 400g tins cherry tomatoes

1 x 410g tin mixed pulses in water

2 x fresh rosemary sprigs, leaves picked and chopped

small bunch of fresh flatleaf parsley, chopped

75g dried white breadcrumbs

50g grated cheddar cheese

crusty bread to serve

 

Method

  1. Preheat the oven to 180°C / fan 160°C.  Heat a non-stick casserole pan over a medium heat, then fry the sausages on both sides for 5 minutes until browned.  Remove from the pan and set aside.
  2. Add the sliced onion to the pan, frying for 5 minutes until softened.  Add the garlic for the last 30 seconds.
  3. Stir in the tomatoes, pulses, and the herbs.  Season with salt and pepper.  Bring the sauce to a low simmer.
  4. Once everything has combined, remove from the heat and add the sausages back in on top of the sauce.
  5. Cover the top of the sauce with the breadcrumbs and bake in the oven for 20-25 minutes.
  6. Once the breadcrumbs have browned, remove the dish from the oven and sprinkle with the grated cheddar.
  7. Place dish under the grill until cheese melts and bubbles.
  8. Serve with seasonal vegetables, or crusty bread.

 

casulet