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This one-pot pork, sausage, fennel, cannellini bean and crouton-topped casserole is freezer-friendly for nights when you dont feel like cooking.
The ingredient of Pork And Sausage Cassoulet
- 1 4 cup extra virgin olive oil
- 1kg pork shoulder trimmed cut into 3cm pieces
- 450g packet italian style sausages
- 1 brown onion finely chopped
- 1 medium fennel bulb finely chopped
- 1 carrot finely chopped
- 2 garlic cloves finely chopped
- 800g can diced tomatoes
- 1 cup massel chicken style liquid stock
- 2 dried bay leaves
- 450g loaf ciabatta crusts removed cut into 1cm cubes
- 1 tablespoon sage leaves finely shredded
- 400g can cannellini beans drained rinsed
The Instruction of pork and sausage cassoulet
- preheat oven to 160c 140c fan forced heat 1 tablespoon of the oil in a large flameproof casserole dish cook pork in batches for 5 minutes or until browned all over transfer to a heatproof bowl add sausages to dish cook turning for 5 minutes or until browned all over transfer to a plate thickly slice sausages and set aside
- heat 2 teaspoons of the remaining oil in dish add onion fennel and carrot cook stirring for 5 minutes or until onion has softened add garlic cook for 1 minute or until garlic is fragrant
- return pork and sausage to dish with tomato chicken stock and bay leaves bring to the boil remove from heat transfer to oven and bake covered stirring occasionally for 2 hours or until pork is tender
- increase oven temperature to 200c 180c fan forced combine bread sage and remaining oil in a bowl season with salt and pepper add beans to cassoulet stir to combine scatter bread mixture over top of cassoulet bake for 15 to 20 minutes or until topping is golden and crisp stand for 10 minutes serve
Nutritions of Pork And Sausage Cassoulet
calories: 472 264 caloriescalories: 21 8 grams fat
calories: 6 6 grams saturated fat
calories: 33 2 grams carbohydrates
calories: n a
calories: n a
calories: 35 3 grams protein
calories: 92 milligrams cholesterol
calories: 901 milligrams sodium
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calories: nutritioninformation