Pork cassoulet

Pork cassoulet

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The ingredient of Pork cassoulet

  1. 1 tablespoon olive oil
  2. 8 (750g) thick pork sausages
  3. 4 bacon rashers, rind removed, thinly sliced
  4. 1 medium brown onion, thinly sliced
  5. 1 small leek, trimmed, halved, washed, thinly sliced
  6. 2 garlic cloves, crushed
  7. 2 small zucchini, thickly sliced
  8. 1/2 cup dry white wine
  9. 400g can diced tomatoes
  10. 1 cup Massel chicken style liquid stock
  11. 3 fresh thyme sprigs
  12. 400g can butter beans, drained, rinsed
  13. 2 cups fresh breadcrumbs
  14. 1/3 cup chopped fresh flat-leaf parsley leaves
  15. 50g butter, melted
  16. salad leaves, to serve

The instruction how to make Pork cassoulet

  1. str_replace('ufeff','',Preheat oven to 200°C/180°C fan-forced. Heat oil in an 18cm-deep, 10 cup-capacity flameproof casserole dish over medium-high heat. Add sausages. Cook, turning occasionally, for 4 to 5 minutes or until browned. Transfer to a board. Cut sausages into thirds.)
  2. str_replace('ufeff','',Add bacon to dish. Cook, stirring, for 3 to 4 minutes or until crisp. Add onion, leek and garlic. Cook, stirring, for 3 to 4 minutes or until soft. Add zucchini. Cook for 2 to 3 minutes or until lightly browned. Add wine. Bring to the boil. Add tomato, stock, thyme, beans and sausage. Cover. Bring to the boil. Transfer to oven. Bake for 20 minutes.)
  3. str_replace('ufeff','',Meanwhile, combine breadcrumbs, parsley and butter in a bowl. Remove dish from oven. Remove cover. Sprinkle with breadcrumb mixture. Return to oven. Cook for 20 minutes or until breadcrumbs are golden. Serve with salad.)

Nutritions of Pork cassoulet

fatContent: 964.126 calories
saturatedFatContent: 73 grams fat
carbohydrateContent: 30 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent: 182 milligrams cholesterol

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