6 lamb and rosemary sausages
NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
1 Toulouse saucisson, skin removed (if it comes off easily) and thinly sliced
1 tbsp NOMU Lamb Rub
1 cup (250ml) dry white wine
1 tin organic tomatoes, chopped
1 tbsp NOMU Lamb STOCK
500ml hot water
1 tin barlotti beans
1 tin canellini beans
NOMU Sea Salt and Black Pepper
Fresh breadcrumbs
Toasted ciabatta slices, to serve
Preheat the oven to 200°C.
Slice the lamb sausage into 3cm pieces. Heat some Olive Oil in a heavy-based casserole pot and fry the sausage until nicely browned on all sides. Remove and set aside.
Fry the onion, celery, and carrot in the same pot, until soft. Add the peeled and thinly sliced Toulouse sausage and Lamb Rub and fry for a further 5 minutes. Deglaze the pan with the white wine then add the tinned tomatoes, NOMU Lamb STOCK and hot water. Bring to a boil and allow to simmer for 15 minutes over medium heat. Drain and rinse the beans and add these to the pot. Add the lamb sausage and cook for another 15 minutes. Remove from the heat, check the seasoning, then sprinkle with breadcrumbs and cook in the oven until the breadcrumbs are brown and crunchy and the cassoulet is bubbling up the sides.
Drizzle with Olive Oil as it comes out of the oven and serve immediately with toasted ciabatta.
6 lamb and rosemary sausages
NOMU Extra Virgin Olive Oil
1 onion, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
1 Toulouse saucisson, skin removed (if it comes off easily) and thinly sliced
1 tbsp NOMU Lamb Rub
1 cup (250ml) dry white wine
1 tin organic tomatoes, chopped
1 tbsp NOMU Lamb STOCK
500ml hot water
1 tin barlotti beans
1 tin canellini beans
NOMU Sea Salt and Black Pepper
Fresh breadcrumbs
Toasted ciabatta slices, to serve
Preheat the oven to 200°C.
Slice the lamb sausage into 3cm pieces. Heat some Olive Oil in a heavy-based casserole pot and fry the sausage until nicely browned on all sides. Remove and set aside.
Fry the onion, celery, and carrot in the same pot, until soft. Add the peeled and thinly sliced Toulouse sausage and Lamb Rub and fry for a further 5 minutes. Deglaze the pan with the white wine then add the tinned tomatoes, NOMU Lamb STOCK and hot water. Bring to a boil and allow to simmer for 15 minutes over medium heat. Drain and rinse the beans and add these to the pot. Add the lamb sausage and cook for another 15 minutes. Remove from the heat, check the seasoning, then sprinkle with breadcrumbs and cook in the oven until the breadcrumbs are brown and crunchy and the cassoulet is bubbling up the sides.
Drizzle with Olive Oil as it comes out of the oven and serve immediately with toasted ciabatta.
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