Food & Wine
BBQ pork sausage cassoulet
This rich, traditional French style dish is a delicious starter for a shared tapas plate, but can be served as a main course with mashed potato and freshly steamed beans.
Ingredients:
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 Bortolotti beans, washed and drained
- ¼ cup BBQ sauce
- 2 tbsp. tomato paste
- 1 tbsp. Vincotto / balsamic vinegar
- ¼ cup parsley, finely chopped
- Crusty fresh bread, to serve
Method:
- 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, BBQ sauce, tomato paste and Vincotto. Reduce heat and simmer for 15 minutes.
- Sprinkle with the parsley and serve with fresh crusty bread.
What’s your favourite dish to serve when guests come over for dinner? Let us know in the comments below.
Recipe courtesy of Australian Pork.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
Related links:
BBQ pork cutlet with sunshine salsa
Pulled pork and coleslaw burgers with chipotle mayo