Jono & Jules do food & wine

This is a much simplified version of the French classic but very tasty and popular with kids.

Wine Suggestion: something red, juicy and honest, like a good southern French GSM blend, like Roc des Anges Effet Papillon rouge.

Sausage Cassoulet – serves 6

• 3 tbsp olive oil
• 12 sausages
• 4 large onions, sliced
• 50g chorizo, very finely chopped
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 tsp balsamic vinegar
• 1 x 400g tin butter beans, drained and rinsed
• a small handful of flatleaf parsley, chopped, to garnish (optional)

Heat 1 tbsp of the oil in a large frying pan or casserole dish over a high heat, then brown the sausages on all sides, then remove and set aside. You will probably need to do this in a couple of batches.

Add the rest of the oil and fry the onions for a few minutes until turning golden. Stir in the chorizo, tomatoes, tomato purée, Worcestershire sauce and balsamic vinegar. Season with salt and black pepper, then simmer over a gentle heat for 20-25 minutes or until the onions are softened.

Stir in the butter beans, then lay the sausages on top and cover with a lid. Cook for 20 minutes or unitl the sausages are cooked through.

Sprinkle with the parsley and serve with some greens on the side.

(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK: Penguin Random House, 2019.)