Barbecue Pork Sausage Cassoulet
12 pork chipolata sausages
2 chorizo sausages, sliced
1 red onion, cut into small wedges
2 cloves garlic, thinly sliced
1 tbsp olive oil
1 x 400g can tomatoes, diced
1 cup borlotti beans, washed and drained
cup barbecue sauce
2 tbsp tomato paste
1 tbsp Vincotto/balsamic vinegar
cup parsley, finely chopped
crusty fresh bread to serve
Heat a frying pan over medium heat and brown the chipolata sausages and sliced chorizo well for 3-4 minutes.
Add the onion and garlic to the frying pan and continue to sauté for 2 minutes.
Stir in the diced tomatoes, beans, barbecue sauce, tomato paste and Vincotto. Reduce heat and simmer for 15 minutes.
Sprinkle with the parsley and serve with fresh crusty bread.
Source: Australian Pork