Barbecue Pork Sausage Cassoulet

August 04, 2017

Barbecue Pork Sausage Cassoulet

Serves four


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

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