Pigs in blankets cassoulet

1. 1

   Wrap each sausage with a rasher of bacon. Brown the sausages in a large deep saucepan over a high heat until dark golden brown on all sides. Transfer to a plate.

2. 2

   Heat the oil in the same pan. Fry the shallots and celery over a high heat for about 3-4 minutes. Add the garlic and fry for 10 seconds.

3. 3

   Sprinkle in the flour and stir into the mixture. Slowly pour in the wine, stirring to combine. Add the stock, tomatoes, purée and sugar and bring to the boil. Add the beans and season with salt and pepper.

4. 4

   Return the sausages to the pan and gently simmer over a medium heat, uncovered, for about 15 minutes or until the sauce has reduced and thickened a little and the sausages are cooked through.

5. 5

   To finish, mix the mustard, sage and lemon zest together in a small ramekin. Spoon into the cassoulet and stir through just before serving. Serve hot.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.