Mary Berry’s Chip Chip Cassoulet
Mary Berry's smoky and sweet one-pot sausage casserole recipe is your new midweek go-to.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
Chipolata sausages are often forgotten in favour of fat gourmet sausages, but they are perfect for this recipe as they don’t release too much fat. Chipotles are dried, smoked jalapeño chillies, and chipotle chilli paste has a smoky, sweet, spicy flavour. This cassoulet is ideal for a gang of teenagers.
Ingredients
| 2 tbsp | sunflower oil |
| 12 | chipolata sausages |
| 2 | onions, thinly sliced |
| 2 | garlic cloves, crushed |
| 1 | red pepper, deseeded and cut into 3cm (1¼in) pieces |
| 1 tsp | chipotle paste |
| 2 tsp | sweet smoked paprika |
| 1 tbsp | tomato purée |
| 100ml (3½fl oz) | white wine |
| 200ml (⅓ pint) | chicken stock |
| 1 x 400g tin | baked beans |
| 275g (10oz) | cherry tomatoes |
Method
Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.
Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, smoked paprika and tomato purée.
Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for about 25 minutes.
Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft, but still have their shape.
Serve hot with mashed or jacket potatoes.
Mary’s Tips: Can be made up to 8 hours ahead. Freezes well cooked.
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