BBQ pork sausage cassoulet
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>Cassoulet</em></p>
<ul>
<li>12 pork chipolata sausages</li>
<li>2 chorizo sausages, sliced</li>
<li>1 red onion, cut into small wedges</li>
<li>2 cloves garlic, thinly sliced</li>
<li>1 tbsp. olive oil</li>
<li>1 x 400g can tomatoes, diced</li>
<li>1 cup Bortolotti beans, washed and drained</li>
<li>¼ cup BBQ sauce</li>
<li>2 tbsp. tomato paste</li>
<li>1 tbsp. Vincotto / balsamic vinegar</li>
<li>¼ cup parsley, finely chopped</li>
<li>Crusty fresh bread, to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method: </span></strong></p>
<ol>
<li>Heat a frying pan over medium heat and brown the chipolata sausages and sliced chorizo well for 3 - 4 minutes.</li>
<li>Add the onion and garlic to the frying pan and continue to sauté for 2 minutes.</li>
<li>Stir in the diced tomatoes, beans, BBQ sauce, tomato paste and Vincotto. Reduce heat and simmer for 15 minutes.</li>
<li>Sprinkle with the parsley and serve with fresh crusty bread.</li>
</ol>
<p>What’s your favourite dish to serve when guests come over for dinner? Let us know in the comments below.</p>
<p>Recipe courtesy of <a href="http://www.pork.com.au/home-page-consumer.aspx" target="_blank"><strong><span style="text-decoration: underline;">Australian Pork.</span></strong></a></p>
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