Last Saturday, mrB and I went to Bury Lane Farm Shop, near Royston in Hertfordshire. This farm shop has an excellent meat counter stocked with delights such as venison, rabbit and a great selection of sausages. The sausages include local ones such as Musk’s of Newmarket and sausages from further afield such as Toulouse.
When you cook them, Toulouse sausages retain their deep pink colour and meaty texture, and ooze a rich garlic flavour that mingles with the rest of the ingredients in the pot. Perfect for cassoulets and casseroles.
100g dried borlotti beans, soaked overnight
1 tbsp olive oil
250g Toulouse sausages
1 small onion, finely diced
1 clove of garlic, crushed
1 sprig of rosemary
200g tin of plum tomatoes
300ml vegetable stock
Preheat the oven to 150˚C.
Discard the bean water and pour in fresh water. Bring the beans to the boil and rapid boil for 10 minutes. Drain the beans.
Heat an ovenproof casserole and add the olive oil. Brown the sausages and then put aside. Fry the onions until soft. Add the garlic and rosemary and cook for another minute. Season. Add the beans and the tomatoes and their juice. Pour over the stock and bring to a simmer. Put the lid on and cook in the oven for 1 hour. Stir, add the sausages and cook for another 45 minutes.