Chipchip 'cassoulet'
Chipolata sausages are often overlooked in favour of big juicy sausages, but they are perfect for this smoky, spicy take on a cassoulet as they don’t release too much fat and cook quickly. This is a great dish for feeding hungry people after a long winter walk.
Ingredients
- 2 tbsp olive or sunflower oil
- 12 chipolata sausages
- 2 onions, thinly sliced
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and cut into 3cm/1¼in pieces
- 1 tsp chipotle paste
- 2 tsp sweet smoked paprika
- 1 tbsp tomato purée
- 100ml/3½fl oz white wine
- 200ml/â…“ pint chicken stock
- 1 x 400g tin baked beans
- 275g/10oz cherry tomatoes
Method
Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.
Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée.
Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes.
Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes.
Recipe Tips
This recipes freezes well once cooked and can be made up to 8 hours ahead.