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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

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.

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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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From the book: Mary Berry Cook and Share

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