Sausage cassoulet

Buying ingredients with a long shelf-life is a great way to save money and solve last-minute dinner panics. A backup meal that can be thrown together whenever without stretching the already tight bank balance. This one does just that… tinned chickpeas tinned tomatoes and sausages which are relatively cheap in comparison to most cuts of meats.

1 shallot
shot of olive oil
2 sticks of celery
chunk of chorizo (150g)
glass of white wine
tin of tomatoes
tin of chickpeas
4 hefty pork sausages
handful of fresh parsley

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preheat the grill to a medium heat.

peel and roughly chop the shallot and start to fry in a large frying pan with a shot of oil to soften.

prick the sausages to stop them bursting as they cook and line them up on a baking tray.

grill them for 10-15 minutes, turning occasionally until they are golden all over.

wash and chop the celery and add to the pan with the shallot, frying for 2 minutes.

cube the chorizo and toss in with the onion and celery to cook for 2 minutes.

splash in the wine and allow to bubble.

open and drain the chickpeas, before adding to the pan with the tinned tomatoes.

stir and simmer the sauce until the sausages are cooked.

chop the fresh parsley and mix into the cassoulet with salt and pepper to season.

serve the sausages on a generous mound on the chickpea and chorizo cassoulet.

serves 2

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